I do apologise for appearing in your inbox many times over the past few days but I have had lots of recipes to post and no time to get them done.. so here I am bringing them to you 🙂

One of the things I am always being asked is for breakfast ideas and recipes using eggs.. This baked egg recipe is perfect for breakfast, lunch or dinner and its completely Syn free… (Vegetarian too).

I hope everyone is on plan and enjoying the heat.. I know staying on plan in the summer is really hard for some.. too much temptation with BBQS and cocktails.

SERVINGS: 1
SYNS: ZERO

For this recipe you will need a small (approx 10cm wide) Ramekin or Oven proof dish. I have used these Lifver Ceramic Ramekin dishes from Amazon.

INGREDIENTS

1 Cup Of Washed Spinach (Approx 2 large handfuls)
100ml Chicken Or Vegetable Stock
1 Large Egg
3 Large Mushrooms
Frylight
Salt & Pepper
Balsamic Vinegar

METHOD

• Preheat the oven to 200c/180c Fan/Gas Mark 5
• Grease a small oven proof ramekin/dish with Frylight.
• Finely chop mushrooms.
• Spray a pan with a little Frylight and bring to a medium heat.
• Add mushrooms, spinach, stock, balsamic vinegar, salt and pepper to the pan and bring to the boil.
• Turn down the heat and allow to simmer until the spinach has fully wilted from the heat and most of the water has reduced.
• Add the mixture to the the ramekin/dish and make a well in the middle.
• Crack the egg into the well and place into the oven.
• Allow to cook for approx 10 – 15 minutes or until the egg is how you like it.. (20 minutes for a hard yolk).
• Season with salt & pepper and serve.