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Mushroom baked eggs with squished tomatoes

Two bowls of mushroom baked eggs and tomatoes

Mushroom baked eggs with squished tomatoes

Name: Mushroom baked eggs with squished tomatoes
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 2 large flat mushrooms (about 85g each), stalks removed and chopped; rapeseed oil for brushing; ½ garlic clove grated (optional); a few thyme leaves; 2 tomatoes halved; 2 large eggs; 2 handfuls rocket

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 3.9 out of 5.15 ratingsRate

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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

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 large flat mushrooms

(about 85g each), stalks removed and chopped
rapeseed oil

for brushing
½ garlic clove

grated (optional)
a few thyme leaves
2 tomatoes

halved
2 large eggs
2 handfuls rocket

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Nutrition: per serving

kcal147

low
fat8g

low
saturates2g
carbs5g
sugars5g
fibre3g
protein12g
salt0.3g

Method

step 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.
step 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.

RECIPE TIPS

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Recipe from Good Food magazine, June 2017

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A star rating of 3.9 out of 5.15 ratings

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