MUSHROOM RAREBIT WITH POACHED EGGS

This is an easy brunch or a light supper. Serve on its own, with sautéed spinach or a crisp, green salad on the side.

Serves 2 Per serving: 3.8g net carbs 2.8g fibre 22g protein 20g fat 290kcal

2 large portobello mushrooms, brushed clean and stalks cut away

2tsp extra-virgin olive oil Salt and freshly ground black pepper

3 eggs

35g (1¼oz) mature Cheddar or other hard cheese, grated ½tsp Dijon mustard A couple of drops of Worcestershire sauce 1 heaped tbsp Greek yoghurt

Preheat the grill to high. Lay the mushrooms cut-side up on a wire rack over a baking tray, brush with the oil and season with salt and pepper. Grill for 7 minutes or until tender and darker around the edges. Using tongs, turn the mushrooms over so the domed sides are facing upward, and then grill for 3 minutes.

Meanwhile, make the filling. Mix one of the eggs together with the remaining ingredients in a bowl using a fork or whisk. Fill a frying pan or saucepan with water and bring to the boil.

Remove the mushrooms from the grill and evenly spoon the filling into their cavities. Grill for 5-7 minutes or until golden brown. Any extra filling can be cooked in a ramekin at the same time.

Reduce the heat under the pan of water to medium, and when the water is bubbling, gently crack one egg into a teacup. Put the teacup into the water and tip it up so that the egg gently floats out. Repeat with the second egg. This method allows you to poach several eggs at once, depending on the size of your pan. Cook for 3-5 minutes, depending on how you like your eggs. Remove with a slotted spoon, letting any water fall away.

Top each mushroom with a poached egg and then serve.