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Mushroom baked eggs with squished tomatoes

Name: Mushroom baked eggs with squished tomatoes
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 2 large flat mushrooms (about 85g each), stalks removed and chopped; rapeseed oil for brushing; ½ garlic clove grated (optional); a few thyme leaves; 2 tomatoes halved; 2 large eggs; 2 handfuls rocket

Start your day the healthy way with mushrooms, baked eggs and tomato. A low-fat, low-calorie dish that's two of your five-a-day - perfect for a weekend breakfast

35 min total 5 min prep 30 min cook 2 147 cal

Ingredients

2 serv.

2 large flat mushrooms (about 85g each), stalks removed and chopped
rapeseed oil for brushing
½ garlic clove grated (optional)
a few thyme leaves
2 tomatoes halved
2 large eggs
2 handfuls rocket

Instructions

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1 Heat oven to 200C/180C fan/gas 6. Brush the mushrooms with a little oil and the garlic (if using). Place the mushrooms in two very lightly greased gratin dishes, bottom-side up, and season lightly with pepper. Top with the chopped stalks and thyme, cover with foil and bake for 20 mins.
2 Remove the foil, add the tomatoes to the dishes and break an egg carefully onto each of the mushrooms. Season and add a little more thyme, if you like. Return to the oven for 10-12 mins or until the eggs are set but the yolks are still runny. Top with the rocket and eat straight from the dishes.