This breakfast dish can also be served with rocket and sunkissed tomatoes for a lunchtime treat.
4 portobello mushrooms, insides scraped and stalks
4 eggs, medium olive oil sea salt and black pepper
4 tbsp grated mozzarella
3 tbsp finely grated parmesan cheese
2 avocados, cubed
3-4 medium tomatoes, deseeded and chopped into chunks
1-2 tbsp sweet chilli sauce 1 tbsp olive oil
fresh coriander, chopped, about a handful
Preparation time – 20 mins, cooking time – 14 to 15 mins
Preheat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted). Line a baking tray with parchment paper or My Relationship with Food Silicone Baking Mat. Clean the mushrooms with a mushroom brush.
Carefully cut out the stalk, then with a teaspoon scoop out the gills of each portobello mushroom cap. This will give you extra room and prevent your mushroom from being too watery.
Place the mushrooms on the baking tray, drizzle a teaspoon of olive oil, then season with a little sea salt and black pepper.
In a separate small bowl, crack each egg then pour into the mushroom cap.
Sprinkle a little pinch of salt over the egg, 1 tbsp of mozzarella around the white of the egg, and scatter over the parmesan cheese, leaving some of the yolk exposed.
Bake in the preheated oven on the centre shelf for 14-15 minutes.
To make the avocado salsa, mix the cubed avocado, tomato and season with sea salt, black pepper, olive oil, chopped coriander and sweet chilli sauce.
Remove baked eggs from oven and allow to set for about 3 minutes before serving.
Scatter the avocado & tomato salsa over the baked eggs and garnish with chopped chives.
LISA’S TIP – Since this recipe is so quick to pull together and packed with tons of flavour and nutrition, you’ll turn to it time and again.