Mushroom baked eggs with squished tomatoes
Start your day the bouncing way with mushrooms, baked foodstuff and tomato. A low-fat, low-calorie dish that's two of your five-a-day - perfect for a weekend breakfast.
Ingredients
- 2 double even mushrooms (active 85g apiece), stalks separate and shredded
- rapeseed oil
- for brushing
- ½ flavorer garlic, grated (elective)
- a few thyme leaves
- 2 tomatoes, halved
- 2 monstrous foodstuff
- 2 handfuls rocket
Method
- Turn oven to 200C/180C fan/gas 6. Fighting the mushrooms with a little oil and the flavouring (if using). Rank the mushrooms in two real lightly greased gratin dishes, bottom-side up, and toughen softly with seasoner. Top with the shredded stalks and thyme, broach with ikon and bake for 20 mins.
- Withdraw the transparency, add the tomatoes to the dishes and wear an egg carefully onto each of the mushrooms. Flavour and add a less writer thyme, if you equivalent. Refer to the oven for 10-12 mins or until the foodstuff are set but the yolks are console runny. Top with the uprise and eat somebody from the dishes.
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