Roasted mushroom with baked eggs | Women's Weekly Food
This recipe for eggs, baked in mushrooms is perfect for a delicious and low-carb start to the day.
Ingredients
- 2 large portobello or field mushrooms (300g), stalks removed
- 1 clove garlic, crushed
- 4 small fresh thyme sprigs
- light olive oil cooking-spray
- 2 eggs
- 2 medium roma (egg) tomatoes (150g), quartered
- 30 grams (1 ounce) baby rocket leaves (arugula)
- 2 x 45g (1½-ounce) slices rye bread, toasted
More Like This
Foodista | Recipes, Cooking Tips, and Food News | Baked Mushroom & Egg
foodista.com
Mushroom baked eggs with squished tomatoes recipe | Good Food
bbcgoodfood.com
EASY Breakfast Baked Portobello Mushrooms – The Travel Bite
thetravelbite.com
Baked Eggs in Mushrooms: A Simple and Delicious Breakfast
stevegranthealth.com
Baked Stuffed Mushrooms with Eggs - Farmacy Counter
farmacycounter.com
Baked Eggs in Portobello Mushroom Caps
mealgarden.com
Poached eggs and mushrooms | Women's Weekly Food
womensweeklyfood.com.au
Portobello Mushroom Baked Egg | Australian Mushrooms
australianmushrooms.com.au