Baked Egg with Spinach

During the 3-week Asia visit, I ate a lot and got fat again.  I keep stick to a healthy diet and have regular exercises after coming back.  I keep doing 1-hour Yoga three times a week and 1-hour Pilates once a week.  This afternoon I made a healthy light lunch.  I have this yummy dish with 2 small pieces of garlic toasts.



Preparation time: 5 minutes

Cooking time: 15 minutes

Serve: 1



  • 1 free-range egg
  • 60g spinach (washed baby spinach)spinach-baked-egg-1
  • 2 small closed-cup mushrooms ( finely chopped)
  • 2 small baby plum tomatoes (finely sliced)
  • 1 reduced fat matured white cheese (chopped)
  • ½tsp olive oil
  • 1 garlic clove (crushed)
  • a pinch of salt and ground black pepper



1. Pre-heat oven to 200°c. 
2. Heat a non-stick pan over medium heat.  Add ¼tsp olive oil and garlic into the pan.  Add spinach, 100g water and a pinch of salt; stir-fry about 1-2 minutes until spinach is wilted.  Drain well.
3. In the meantime, add ¼tsp olive oil and 50g water in the pan and cook the mushroom for 1-2 minutes.  Drain well.  
4. Place the spinach, mushroom, cheese and tomato in a ramekin.  Then break an egg and bake for 10-12 minutes until the egg is just set.
5. Serve with garlic toasts on the side.

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