2 tbsp olive oil

2 x 100g bags baby spinach leaves

handful gluten free breadcrumbs

25g Parmesan (or vegetarian alternative), finely grated

4 tomatoes, chopped

4 medium egg

Gluten free toast to serve


Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and add the tomatoes and seasoning. Cook for 15-20 mins until soft.

Meanwhile, put the spinach in a colander and pour over a kettle of boiling water.

When cool enough to handle, squeeze out as much liquid as possible. Mix half the gluten free breadcrumbs and cheese together.

Arrange the spinach mixture between 4 ovenproof dishes, then scatter with the tomatoes.

Make a well in the middle of each dish and crack an egg in it.

Season and sprinkle with the remaining cheese crumbs. Put the dishes on a baking tray and cook for 12-15 mins, until the whites are set and yolks are cooked to your liking.

Recipe adapted from: Good Food

New Low FODMAP Recipes
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*We recommend the help  of a registered dietician
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