Breakfast mushroom and eggs


  • 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, sliced of toast or your favourite relish for a  bit of a change up.

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