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Mushroom baked eggs with squished tomatoes New-recipe-icon

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

  • Prep: 5 mins
    Cook: 30 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 147
  • Carbohydrates 5
  • Saturated Fat 2
  • Sugar 5
  • Protein 12
  • Fat 8
  • Fibre 3
  • Salt 0.3

Nutrition per serving

  • Calories 147
  • Carbohydrates 5
  • Saturated Fat 2
  • Sugar 5
  • Protein 12
  • Fat 8
  • Fibre 3
  • Salt 0.3

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

Method

  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.