ROASTED MUSHROOMS WITH BAKED EGGS

SERVES 2 PREP + COOK 30 MINS PER SERVE 1025kj COST $$$$$

2 large portobello or field mushrooms, stalks removed 1 garlic clove, crushed 4 small thyme sprigs light olive oil spray 2 eggs 2 medium roma tomatoes, quartered 30g baby rocket leaves 2 x 45g slices rye bread, toasted

1 Preheat oven to hot, 200°C (see tip). Line an oven tray with baking paper.

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

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

4 Serve mushrooms with roasted tomato, rocket and toast.