Baked Egg Breakfast

10 eggs
Splash oil
6 slices bacon, diced
1½ cups sliced mushrooms
1 cup spinach leaves
Salt & pepper

Heat the oil in a large oven proof frying pan and add the bacon. Sauté this until it begins to colour then add the mushrooms and cook until tender. Whisk 6 of the eggs together before setting aside. Scatter the spinach leaves evenly over the top of the bacon and mushrooms then carefully crack 4 of the eggs on top, evenly distributing them. Pour the whisked eggs between the whole eggs then place the whole pan into a 180° oven and bake until set, approx 15-20 minutes. Serve with lots of buttered toast and grilled tomato or tomato chutney.

Serves: 4-6

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