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
  • Print


  • 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


  • 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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