2 large portobello or field mushrooms, middle stems and gills removed
1 tbsp olive oil
Pinch salt flakes and pepper
1 garlic clove, minced
2 large eggs
2 tbsp parmesan cheese, grated
2 tbsp parsley, chopped
Rocket, to serve
Preheat oven to 200˚C.
Line a baking tray with foil.
Drizzle mushrooms with olive oil on both sides and sprinkle with salt, pepper and fresh garlic. Fry on a grill pan on each side until soft.
Remove mushrooms from pan and drain any excess fluid (very important!).
Carefully crack an egg into each mushroom and sprinkle with the cheese.
Bake for 15 minutes, until egg whites are cooked the way you like them.
Sprinkle baked eggs with fresh parsley and serve with rocket dressed in olive oil and salt.