ROASTED MUSHROOMS WITH BAKED EGGS

PREP + COOK TIME 30 MINUTES SERVES 2

2 large portobello or field mushrooms

(300g), stalks removed

1 clove garlic, crushed

4 small fresh thyme sprigs light olive oil cooking spray

2 eggs

2 medium roma tomatoes (150g),

quartered lengthways

30g baby rocket leaves

2 x 45g slices rye bread, toasted

1 Preheat oven to 200°C/180°C fan. Line an oven tray with baking paper.

2 Place mushrooms, top-side down, on oven tray. Brush a little of the garlic over each mushroom. Top with thyme, lightly spray with oil; season with pepper. Bake for 10 minutes.

3 Crack an egg into each mushroom. Arrange tomato next to mushrooms. Bake for a further 10 minutes or until egg whites are set.

4 Serve mushrooms with tomato and rocket, and accompany each serve with a slice of toast.