Two bowls of mushroom baked eggs and tomatoes

Mushroom baked eggs with squished tomatoes

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(9 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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chrisnation's picture
chrisnation
16th Oct, 2018
4.05
Needs quite a bit of fine tuning but the resulting taste was good. Tipped off by previous comments I bigged it up with Italian herbs, lots of ground black pepper, more garlic than the recipe. I thought my mushrooms were quite big - about 65-70mm across - but that's not big enough to contain an egg. One egg slipped onto the bottom of the dish and broke when I tried to retrieve it. The other one perched on a mushroom and suffered from the extended cooking time required. Next time I will use mushrooms of at least 100mm. I had a suspicion that the first period of 20 mins would not cook the tomatoes enough to go on with the next phase. I was right. At 15 mins they needed another 10. I reckon the timing should be 25 mins mushrooms/tomatoes covered - 8-1-12 uncovered with eggs. But it was tasty and I definitely reckon its worth getting right.
chrisnation's picture
chrisnation
16th Oct, 2018
4.05
the tomatoes in the photo are not what I call squished. Bearing in mind comments below, this may be a good thing. Confirmed. My main comment is pending but the bottom of the dish was awash with juices, although I reckon the tomatoes could have done with at least another 5 mins. I think a layer of crusty bread on the bottom to soak the juices up would add a great deal to this meal.
Megchaffe
25th Apr, 2018
3.05
Found it needed more seasoning and got very soggy from the tomato and mushrooms
CalumF
15th Jul, 2017
4.05
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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