A perfect weekend breakfast that is made for sharing.
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Serves: 4 people
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4 - Eggs
4 - Field Mushrooms
2 tbsp SuperValu Extra Virgin Olive Oil
100 g SuperValu Signature Tastes Greek Feta Cheese
400 g SuperValu Signature Tastes Vine Ripened Tomatoes
200 g SuperValu Spinach and Baby Kale
4 tbsp The Happy Pear Sundried Tomato Pesto
1. Preheat the oven to 170°C/gas mark 3.
2. Cut the tomatoes in half through the equator, then put on a non-stick baking tray with the mushrooms. Mix the pesto and olive oil together, then drizzle it over the vegetables. Bake in the oven for 15 minutes.
3. Add the spinach and kale to the tray, mixing the greens with the cooked vegetables. Make four gaps between the vegetables and crack an egg into each one. Crumble over the feta cheese, then return the tray to the oven to cook for a further 8 minutes.
Tip: Serve in crusty rolls for a healthy take on the breakfast roll.