Spinach Mushroom and Tomato Baked Egg Pots

Preheat oven to 200°C. Halve 240 g cherry tomatoes, slice 200 g mushrooms, mince 10 g garlic and wash 100 g spinach.

Divide tomatoes, mushrooms, garlic, 20 ml oil, 2 g salt and pepper among four ovenproof dishes. Roast for 10–12 minutes at 200°C until softened.

Before taking out the dishes, quickly wilt 100 g spinach with boiling water, drain and squeeze dry. Carefully remove four hot dishes, divide the wilted spinach among them, crack in one egg per dish and distribute remaining 1 g salt.

Bake at 200°C for 12–16 minutes or longer until whites and yolks are completely firm. If available, verify egg dishes reach 71°C. Serve with 160 g baguette across four portions.