Roasted mushroom with baked eggs

Name: Roasted mushroom with baked eggs
Cook time: 30 min
Total time: 30 min
Ingredients: 2 large portobello or field mushrooms (300g), stalks removed; 1 clove garlic, crushed; 4 small fresh thyme sprigs; light olive oil cooking-spray; 2 eggs; 2 medium roma (egg) tomatoes (150g), quartered; 30 grams (1 ounce) baby rocket leaves (arugula); 2 x 45g (1½-ounce) slices rye bread, toasted

www.womensweeklyfood.com.au

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Cook Time: 30 minutes

Total: 30 minutes

Servings: 2

Ingredients

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2 large portobello or field mushrooms (300 grams), stalks removed1 clove garlic, crushed4 small fresh thyme sprigslight olive oil cooking-spray2 eggs2 medium roma (egg) tomatoes (150 grams), quartered30 grams (1 ounce) baby rocket leaves (arugula)2 x 45 grams (1½-ounce) slices rye bread, toasted

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Instructions

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Step 1

Preheat oven to 200°C/400°F. Line an oven tray with baking paper.

Step 2

Place mushrooms, top-side down, on oven tray. Brush a little of the garlic over each mushroom. Top with thyme, lightly spray with oil; season with pepper. Bake for 10 minutes.

Step 3

Crack an egg into each mushroom. Arrange tomato next to mushrooms. Bake for a further 10 minutes or until egg whites are set.

Step 4

Serve mushrooms with tomato and rocket, and accompany each serve with a slice of toast.