SW recipe: Avocado breakfast bowl

3½ Syns per serving, serves 2


  • 2 back bacon rashers, visible fat removed
  • Low-calorie cooking spray
  • 200g your favourite mushrooms, halved or chopped
  • 100g baby leaf spinach
  • 8 cherry tomatoes
  • 100g lean ham, visible fat removed, diced or chopped
  • 2 eggs*
  • ½ avocado, sliced
  • 1 tbsp chopped fresh chives
  • *Pregnant women, the elderly, babies and toddlers are advised to choose eggs showing the British Lion stamp if eating raw or partially cooked eggs.


  1. Preheat your grill to high and your oven to 220°C/fan 200°C/gas 7.
  2. Grill the bacon for 2-3 minutes on each side then roughly chop and set aside.
  3. Meanwhile, spray a non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the mushrooms and stir-fry for 5 minutes or until softened and browned. Transfer to a plate and set aside.
  4. Wipe the pan. Rinse the spinach under cold water, drain in a sieve and add to the frying pan. Cook for 1-2 minutes or until just wilted, stirring all the time, then transfer to the plate with the mushrooms.
  5. Wipe the pan, reduce the heat to medium and stir-fry the tomatoes gently for about 5 minutes, so that they take on some colour but keep their shape.
  6. Mix the bacon, mushrooms, spinach, tomatoes and ham and season lightly. Divide the mixture between 2 x 500ml gratin dishes, each about 16cm across and 5cm deep (or see tip). Cover each dish with foil and bake for 10 minutes or until piping hot.
  7. Remove the foil, crack an egg into the centre of each dish and return to the oven to cook uncovered for 12-15 minutes or until the eggs are cooked to your liking. Divide the avocado slices evenly and scatter over the chives to serve.
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