This all-in-one breakfast takes minutes to prepare and elevates this tried and tested combination to a new high. We love the fact everything goes into the one tray to bake, it makes it all so simple.
Look for large open cap mushrooms that will hold an egg when it’s cracked into them.
Preparation time 5 minutes | Cook time 30 minutes | Serves 2
2 fresh eggs
2 large open-cap mushrooms, such as Portobello
A knob of butter
A small handful of tender thyme sprigs
A handful of parsley, leaves picked and finely chopped
1 tbsp of extra-virgin olive oil, plus extra to finish
Sea salt and freshly ground black pepper
Heat the oven to 200.c fan
Place the mushrooms, cup side up, into a suitably sized roasting tray or pan.
Trickle the top of the mushrooms with the olive oil., scatter over the leaves from the 2/3rd of the thyme sprigs and 2/3rd of the chopped parsley. Season with plenty of salt and pepper. Finally, dot the butter on top each mushroom.
Place the mushrooms in the oven and bake for 15–20 minutes, or until the mushrooms are collapsed and tender.
At this point crack an egg into the middle of each mushroom, season their tops lightly and top with the remaining herbs. Pop the tray back into the oven. Cook for a further 4 – 6 minutes or until the eggs are just cooked. Serve at once with some buttered toast.
