ROAST MUSHROOM, TOMATOES & EGGS

SERVES 4 PREP 10 MINS COOK 35 MINS PER SERVE 1194kj COST $$$$$

6 portobello mushrooms, trimmed, halved 1 small red onion, wedges 4 fresh thyme sprigs 250g mixed heirloom cherry tomatoes 4 slices pancetta, torn 100g baby spinach and kale leaves 4 eggs 160g (4 x 40g slices) wholegrain sour dough bread, toasted ½ small avocado, seeded, sliced hot sauce, to serve

Preheat oven to moderate, 180°C. Lightly spray a medium baking dish with olive oil.

Arrange mushroom halves, onion and thyme in dish. Spray with oil and bake 10 mins. Stir tomatoes and pancetta through. Bake a further 10 mins.

Toss spinach and kale through hot mixture until beginning to wilt. Make 4 indents in vegetable mixture. Break an egg into each. Season.

Bake a further 10-12 mins until eggs are cooked to taste. Serve topped with avocado slices and a drizzle of hot sauce. Accompany with toast.