Dairy-free breakfast

Hit 3 of your 5-a-day with this alternative fry-up – packed full of vegetables and baked. Ingredients: Four large field mushrooms Eight tomatoes , halved One garlic clove , thinly sliced Two tablespoons olive oil 200g bag spinach Four eggs Method: Heat oven to 200C/180C fan/gas six. Put the mushrooms and tomatoes into four ovenproof dishes. Divide garlic between the dishes, drizzle over the oil and some seasoning, then bake for 10 minutes. Meanwhile, put the spinach into a large colander, then pour over a kettle of boiling water to wilt it. Squeeze out any excess water, then add the spinach to the dishes. Make a little gap between the vegetables and crack an egg into each dish. Return to the oven and cook for a further 8-10 minutes or until the egg is cooked to your liking. Source: Good Food Magazine