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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
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
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