One-pan bake with roast mushroom, tomatoes and eggs

Breakfast, lunch or dinner - this one-pan bake recipe is a winner. Serve with hot sauce and wholegrain sourdough toast for a meal that's simple, delicious and saves you spending time on dishes

By Sarah Murphy
  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
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  • 6 portobello mushrooms, trimmed, halved
  • 1 small red onion, cut into wedges
  • 4 fresh thyme sprigs
  • 250 gram mixed heirloom cherry tomatoes
  • 4 slice pancetta, torn
  • 100 gram baby spinach and kale leaves
  • 4 eggs
  • 4 slice wholegrain sourdough bread, toasted
  • 1/2 small avocado, seeded, sliced
  • hot sauce to serve


  • 1
    Preheat oven to moderate, 180°C. Lightly spray a medium baking dish with olive oil.
  • 2
    Arrange mushroom halves, onion and thyme in dish. Spray with oil and bake for 10 minutes. Stir tomatoes and pancetta through. Bake for a further 10 minutes.
  • 3
    Toss spinach and kale through hot mixture until beginning to wilt. Make 4 indents in vegetable mixture. Break an egg into each. Season.
  • 4
    Bake for a further 10-12 minutes until eggs are cooked. Serve topped with avocado slices and a drizzle of hot sauce. Accompany with toast.


  • Keep 4 mushrooms whole and bake eggs in the cups, if desired.