Baked breakfast mushrooms

Serves 2

4 large flat mushrooms

2 tomatoes

50g breadcrumbs

4 slices smoked bacon, chopped

2 tbsp chopped flat-leaf parsley, plus extra to garnish

1 garlic clove, peeled and finely chopped

3 tbsp softened butter

2 eggs sea salt and black pepper

Preheat the oven to 180°C/160°C fan/gas mark 4. Place the mushrooms on an oven tray and remove the stalks. Chop the tomatoes and stalks finely and transfer to a bowl. Mix in the breadcrumbs, chopped bacon, parsley, garlic and butter, then season with salt and pepper.

Divide the mixture between the whole mushrooms, pushing the mixture into the mushrooms and up to the sides. Bake for 10-15 mins until golden and the mushrooms are soft.

In the meantime, fill a saucepan with boiling water and bring to the boil. Crack in the eggs and simmer for 2-3 mins until cooked to the desired consistency.

To serve, place 2 mushrooms on a plate each, then top each mushroom pair with a poached egg. Season with salt and pepper, garnish with the extra parsley and serve.