• Extra virgin olive oil
  • 1 handful spinach
  • 6 button mushrooms, quartered 3 eggs
  • 1⁄4 bunch fresh thyme


1. Preheat oven to 220°C. Drizzle a little olive oil into a small ovenproof dish and rub it around the bottom and sides.

2. Add the spinach and mushrooms and season with a little salt and pepper.

3. Carefully crack the eggs into the dish and sprinkle with fresh thyme. Drizzle a little olive oil over the top and season with a pinch of salt and pepper.

4. Bake in the oven for 12–15 minutes. For best results, serve immediately with the yolks runny.




Recipe credit: Crush Calories in 20 Minutes – by Richard Kerrigan, New Holland Publishers RRP $40.00 available from all good book retailers or online at

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Tags:  mushroom