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
Course: High-protein breakfast
Servings
2
servings
Prep time
5 mins
Ingredients
- 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
Directions
- 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.
- 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.
