Veggie Loaded Baked Eggs | IGA Recipes

Ingredients

• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 leek, white and light green parts, thinly sliced
• 200 g swiss brown mushrooms, sliced
• 2 cups kale, tough stems removed, leaves roughly chopped
• 2 cups silverbeet, tough stems removed, leaves roughly chopped
• 2 cups baby spinach
• 1 tbsp unsalted butter
• 20 g plain flour
• 1 cup whole milk
• 1/8 tsp grated nutmeg
• 1 tsp Dijon mustard
• 3/4 cup grated Gruyère, plus extra ¼ cup for topping
• 1 capsicum thickly sliced
• 4 large eggs
• Pinch of salt and freshly ground black pepper