Mushroom and thyme baked eggs in portobello cups

Name: Mushroom and thyme baked eggs in portobello cups
Total time: 30 min
Cuisine: British
Ingredients: 4 large flat mushrooms, stalks trimmed; 4 eggs; 1 tbsp olive oil; 1 tsp fresh thyme leaves; 1 garlic clove, crushed; 0.25 tsp black pepper; 2 tomatoes, sliced; 1 tbsp fresh parsley, chopped

Big flat mushrooms baked with a soft egg in the middle. Meaty, savoury and very little washing up.

Time30 min
LevelEasy
Costabout £1.70 a head
Oven200°C (180°C fan)

2 servings

Ingredients

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4large flat mushroomsstalks trimmed
4eggs
1 tbspolive oil
1 tspfresh thyme leaves
1garlic clovecrushed
¼ tspblack pepper
2tomatoessliced
1 tbspfresh parsleychopped

Method

1
Heat the oven to 200°C (180°C fan). Line a baking tray with baking paper.
2
Place the mushrooms stalk side up on the tray. Mix the oil, garlic and thyme and brush it over them.
3
Bake for 10 minutes until the mushrooms are soft and juicy.
10 min
4
Carefully tip out any liquid from the cups. Crack an egg into each one and grind over black pepper.
5
Return to the oven for 10 to 12 minutes, until the whites are set and the yolks still wobble.
11 min
6
Serve with the sliced tomatoes and a sprinkle of parsley.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.