You can probably tell by now that I’m not one for really complicated recipes and dishes… Seemingly always rushing out the door or from one place to another, especially in the mornings, breakfast must be satiating and not take more than 15 minutes to prepare…
I made this yesterday morning in the usual early morning flurry (because I’d slept in again, what else is new). It took about 5 minutes to throw everything into the bowl, and the 15-minute baking time was spent otherwise rushing about the house panicking and trying to look presentable.
The point is, at the end of the day I got my extra five minutes of sleep, still managed to prepare a nutritious and tasty hot breakfast and make it to work in time. Win-win.
What you’ll need (serves 1 – 2):
- 2 x oven-proof bowls (or a regular muffin tray)
- 2 x slices wholegrain bread
- 1 x cup spinach leaves
- 2 x eggs
- 1 x slice cheese
Steps:
- Line each bowl (or two muffin-tray spots) with the slices of bread, creating a bowl with the bread
- Evenly line the bread-bowl with spinach leaves, still leaving the bowl-shape in the middle
- Crack eggs into bowl-shape
- Bake at 180-degrees for 10 minutes, or until egg whites are cooked
- Place half a slice of cheese over each egg
- Bake for another 5 minutes, or until cheese is melted
- Cool, serve and enjoy
Notes:
- Make this a 5-ingredient breakfast cup by adding ham after the spinach!
- Where possible, choose low-fat or reduced fat cheese options.
Nutrient Break Down:
- 2 x breakfast cups makes up 2 serves of grains, 1 serve of vegetables, 1 serve of meat/poultry/fish and 1/2 serve dairy
- Full of fibre, protein, calcium and vitamins A, D, E and C to kick start your morning
