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.
- 30 mins cooking
- Serves 2
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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
Method
- 1Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
- 2Place 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.
- 3Crack an egg into each mushroom. Arrange tomato next to mushrooms. Bake for a further 10 minutes or until egg whites are set.
- 4Serve mushrooms with tomato and rocket, and accompany each serve with a slice of toast.
Notes
Recipe is best made just before serving.
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