Two bowls of mushroom baked eggs and tomatoes

Mushroom baked eggs with squished tomatoes

  • Rating: 4 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal147
low infat8g
saturates2g
carbs5g
sugars5g
fibre3g
protein12g
salt0.3g
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Ingredients

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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    Rating: 4 out of 5.12 ratings
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