Mushroom-Baked Breakfast Eggs Recipe
Perfectly-baked eggs sit atop juicy mushrooms to make a simple but sustaining morning meal. Serve with a couple of rashers of our streaky bacon for a more meaty cooked breakfast – a big mug of strong tea or freshly-brewed coffee is also a must! Serves 2 (makes 4 mushrooms).
Ingredients
4 Greendale Medium Free-Range Eggs
4 Portobello Mushrooms, wiped clean
A double-handful of Baby Spinach leaves, rinsed
Sea Salt and freshly ground Black Pepper
Method
Pre-heat your oven to 200°C. Gently and carefully snap the stalks out of the mushrooms, so that they are ‘dish’ shaped, and finely chop the spinach leaves. Sit the mushrooms gills-side up on a baking tray or in an oven dish, and divide the spinach equally between them. Carefully crack an egg into each mushroom, then season with a little salt and pepper and put the tray into the hot oven. Cook for about 15 minutes, until you can see the egg white is cooked through, the remove the tray from the oven and serve the eggs straight away.
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