Mushroom baked eggs with squished tomatoes
- Preparation and cooking time
- Serves 2
- 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
- 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.