Baked Eggs with Mushrooms & Tomatoes
SERVES 1 | PREP 5mins | COOK 10mins
A different take on baked eggs, that packs a protein punch.
Ingredients
- 2 tsp olive oil
- 2 eggs
- 2 large (portobello) mushrooms, cleaned & stalk removed
- 4 cherry tomatoes
- 4 sprigs thyme
Method
- Preheat oven to 180°C. Add 1 tsp of olive oil to ovenproof dish.
- Place mushrooms in the dish and sprinkle over remaining olive oil. Break an egg in each, top with tomatoes and scatter over the leaves of two sprigs of thyme.
- Season with salt and pepper and bake for 10 minutes, or until the egg is cooked to your liking.
- Scatter over remaining thyme sprigs to serve.
