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Dinner with Rukmini
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Weekend Breakfast Traybake
Introduction from Rukmini Iyer
My weekend breakfasts (when not based around pancakes) almost always involve mushrooms, spinach, tomatoes and eggs. Usually I’d roast the tomatoes, fry the mushrooms, wilt the spinach and fry the eggs, leaving four pans, a tin and a colander to wash up as well as the coffee pot. I’m not sure why it took me so long to realise you can do it all in one tin . . .
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7. Mix the mushrooms, red onion, cherry tomatoes with their vines, the cooking chorizo and the oil in a roasting tin large enough to hold everything in a single layer, then transfer to the oven and roast for 15 minutes.
After 15 minutes, reduce the oven temperature to 160°C fan/180°C/gas 4 and stir through the chopped spinach. Make 2 to 4 wells in the traybake, crack the eggs in, then return to the oven to cook for a further 7–12 minutes, until to your liking.
Serve with plenty of hot buttered toast.
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The Quick Roasting Tin
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Leave the hard work to the oven with minimal prep and less washing up
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