- Serves: 4
- Preparation: 5 minutes
- Cooks In: 10 minutes
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Ingredients
4 Portobello Mushrooms, stems removed
4 large eggs
2 tbsp olive oil
Salt
Pepper
Roasted tomatoes and toast, to serve
Method
1
Preheat oven to 180C fan-forced. Line a baking tray with baking paper. Add mushrooms to tray, drizzle with olive oil and salt and pepper. Cook for 4-5 minutes or until slightly browned and warmed through. Remove.
2
Crack eggs into the centre of each mushroom. Return to the oven for 10 minutes or until egg whites are cooked through.
3
Season with extra salt and pepper and serve with roasted tomatoes and toast.
Ingredients
4 Portobello Mushrooms, stems removed
4 large eggs
2 tbsp olive oil
Salt
Pepper
Roasted tomatoes and toast, to serve
