Eggs in a Basket
Prep: 10 min
Cook: 15 min
Servings: 4
A fun twist on toad-in-a-hole.


  • 4 wholemeal or wholegrain rolls
  • 1 spring onion (including green top), sliced
  • 1 tomato, chopped
  • 2 mushrooms
  • 1 handful baby spinach leaves, optional
  • 4 small egg
  • pepper, to taste
  • 2 tbs reduced-fat cheddar cheese


  1. Preheat oven to 160°C and line a baking tray with baking paper.
  2. Slice off the top of each roll and scoop out the soft bread inside, leaving the bottom and sides of the roll intact. Arrange the rolls on the baking tray. Reserve the tops and middles.
  3. Divide the spring onion, tomato, mushroom and spinach between the rolls.
  4. Crack an egg into each roll. Season with pepper. Sprinkle the eggs with the grated cheese.
  5. Bake for 10 minutes or until eggs are to your liking. Add the tops and middles during the last 5 minutes of cooking time.

Healthy tip!

Simple switch idea: try reduced-fat milk, cheese and yoghurt.

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Nutrition Information

per serving per 100g
Energy 1295 kJ 653 kJ
310 Cal 156 Cal
Protein 18.8 g 9.5 g
Fat, total 8.4 g 4.2 g
— saturated 2.9 g 1.5 g
Carbohydrate 36.4 g 18.3 g
— sugars 3.9 g 2 g
Sodium 567.8 mg 286.8 mg
Fibre 5.6 g 2.8 g

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Comments (1)

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    I just did one for me. Took much longer to cook than it says but it was yummy!
    Marilyn Porter
    Posted on: 29 Aug 15

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