- 4 large field mushrooms
- 1 tablespoon olive oil
- Salt and pepper
- 1 sprig of thyme or 1 teaspoon of thyme leaves
- 4 eggs
- 200g baby Spinach
- 1 Avocado
- 1 punnet Cherry tomatoes
- 1 tablespoon fresh oregano
Preheat the oven to 180c.
Remove the stalk and the black gills from the mushrooms and set aside for use in a stock, salad or soup. Place the mushrooms onto a tray or baking dish and drizzle with the oil. Season with salt and pepper and sprinkle over the thyme.
Bake the mushrooms in the oven for 15 minutes.
Remove them from the oven and crack an egg into each mushroom. Bake the mushrooms for a further 10-15 minutes depending on how you like your eggs.
Serve the eggs with sliced avocado, spinach that you have wilted in a pan with 1 tablespoon of water and halved cherry tomatoes tossed with fresh oregano and salt and pepper.
Team this with some crumbled feta, slice of toast or your favourite relish for a bit of a change up.