Two bowls of mushroom baked eggs and tomatoes

Mushroom baked eggs with squished tomatoes

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(3 ratings)

Prep: 5 mins Cook: 30 mins

Easy

Serves 2

Start your day the healthy way with mushrooms, baked eggs and tomato. A low-fat, low-calorie dish that's two of your five-a-day - perfect for a weekend breakfast

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition:

  • kcal147
  • fat8g
  • saturates2g
  • carbs5g
  • sugars5g
  • fibre3g
  • protein12g
  • salt0.3g
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Ingredients

  • 2 large flat mushrooms (about 85g each), stalks removed and chopped
  • rapeseed oil, for brushing
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • ½ garlic clove, grated (optional)
  • a few thyme leaves
  • 2 tomatoes, halved
  • 2 large eggs
  • 2 handfuls rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

Method

  1. Heat oven to 200C/180C fan/gas 6. Brush the mushrooms with a little oil and the garlic (if using). Place the mushrooms in two very lightly greased gratin dishes, bottom-side up, and season lightly with pepper. Top with the chopped stalks and thyme, cover with foil and bake for 20 mins.

  2. Remove the foil, add the tomatoes to the dishes and break an egg carefully onto each of the mushrooms. Season and add a little more thyme, if you like. Return to the oven for 10-12 mins or until the eggs are set but the yolks are still runny. Top with the rocket and eat straight from the dishes.

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Comments, questions and tips

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CalumF
15th Jul, 2017
3.8
Really nice, but a little watery from the mushroom juice
am.stride
3rd Jul, 2017
5.05
Really tasty. Needs the garlic and thyme to lift it
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