Make yourself the perfect brunch with this tasty dish of bacon, eggs, asparagus and mushrooms.
Preheat the oven to fan 200°C/Gas mark 7 and line your widest baking tray with baking parchment. Add half the ghee or coconut oil and let it melt in the oven for a few minutes while the oven heats up.
Spread out all the ingredients in the lined and greased baking tray, excluding the eggs and spinach (don’t worry – you will make space for them later). If using asparagus or broccoli, add these now as well.
After 10 minutes in the oven, take out the tray, flip over the bacon and mushrooms and push them to one side, then add the rest of the ghee/coconut oil, throw in the spinach and crack the eggs next to it.
Put the tray back in the oven for a further 3 minutes until the egg whites are set but the yolks are still runny. Remove from the oven, and give a good grind of salt and black pepper to serve.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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