4 hash browns
8 tomatoes, halved
2 tsp olive oil
200g bag spinach
Heat oven to 200C/180C fan/gas 6.
Put the mushrooms and tomatoes into 4 ovenproof dishes.
Drizzle over the oil between the dishes and some seasoning, then bake for 10 mins.
Meanwhile, put the spinach into a large colander, then pour over a kettle of boiling water to wilt it.
Squeeze out any excess water, then add the spinach to the dishes.
Make a little gap between the vegetables and crack an egg into each dish.
Return to the oven and cook for a further 8-10 mins or until the egg is cooked to your liking.
Recipe from Good Food magazine, February 2012