Roasted mushroom with baked eggs

This delicious breakfast dish of baked eggs and mushrooms is not only a fast feed, but is also perfect for those seeking a diabetes-friendly, low-carb or paleo meal.
Roasted mushrooms with baked eggs recipe



1.Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
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.
3.Crack an egg into each mushroom. Arrange tomato next to mushrooms. Bake for a further 10 minutes or until egg whites are set.
4.Serve mushrooms with tomato and rocket, and accompany each serve with a slice of toast.

Recipe is best made just before serving.


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