Mushroom baked eggs with squished tomatoes

High-protein breakfast recipe for 2 people, takes only 30 mins; recipe has flat mushroom, rapeseed oil, garlic clove, thyme leaves, tomatoes, eggs and rocket.

Mushroom baked eggs with squished tomatoes

Mushroom baked eggs with squished tomatoes

Recipe by Chef Soomro Course: High-protein breakfast


Prep time

5 mins


  • Garlic Clove: 1/2 garlic clove, grated (optional)
  • Rocket: 2 handfuls rocket
  • Rapeseed Oil: rapeseed oil, for brushing
  • Tomatoes: 2 tomatoes, halved
  • Flat Mushroom: 2 large flat mushrooms (about 85g each), stalks removed and chopped
  • Thyme Leaves: a few thyme leaves
  • Eggs: 2 large eggs


  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.