Baked Egg With Spinach And Mushroom | Slimming World Recipe

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.


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.


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


  • 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.

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4 Responses

  1. Sounds lush, will be trying this whenback from our jollies next week and need to get back on plan big style!

  2. Sharon says:

    I’m gonna try this recipe at qeejend

    Thank you so much for your wonderful recipes

  3. nicole says:

    Yummy yummy I’m going to try this recipe today. Looks amazing xx

  4. Mary says:

    Just tried this, different but strangely delicious thank you

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