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    Egg and Mushroom Brunch

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    Egg and Mushroom Brunch

    For that perfectly relaxed brunch, this recipe for two people is simple to prepare, and every bit as tasty as a traditional fry-up.

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2

    Ingredients

    • Freshly ground black pepper
    • 2 large and deep flat mushrooms, cleaned
    • 1-2 tbsp olive oil
    • Salt
    • 2 small vines of cherry tomatoes
    • 2 Waitrose Free Range Medium Eggs
    • 2 thick slices of white rustic bread
    • Knob of butter
    • 1 tbsp snipped chives

    Method

    1. Preheat the oven to 200°C, gas mark 6. Remove the stalks and some of the flesh from around the base of the mushrooms ensuring that the bottom is not perforated. This will hold the eggs in place during cooking.
    2. Place the mushrooms gill side up on a baking sheet. Brush lightly with olive oil and season generously.
    3. Place the tomato vines alongside the mushrooms on the baking sheet and drizzle with the remaining oil. Season and bake for 10 minutes.
    4. Remove the baking sheet from the oven, then carefully crack an egg into each mushroom cap and bake for a further 10 minutes, or until the egg sets to your liking.
    5. Meanwhile, lightly toast the bread. Butter one side and place onto warm plates. Place a filled mushroom on each toast and arrange the tomatoes alongside. Garnish with the chives and serve immediately.

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    Cook's tips

    If you fancy some bacon with your breakfast try grilling some slices of bacon or Pancetta until crisp and golden. Place them on the toast and sit the filled mushroom on top.

    Egg warning: because this dish contains uncooked egg, it is not suitable for the young, pregnant women, elderly people or those whose immune systems are weak.

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