Eggs and mushrooms ..... heavenly and a really novel way to cook and serve them.
Suitable as a breakfast or lunch, main or side, these mushrooms are a great source of goodness.
Heat oven or toaster oven to 180C.
Brush the outside of the mushrooms with olive oil and season with salt and pepper.
Spread the hummus inside the mushroom cap, top with spinach (press down on spinach to make it fit).
Crack an egg over the top of the spinach and sprinkle with salt and pepper.
Place on a baking sheet lined with foil and cook for 15 minutes until the whites are cooked through.
Top with chives and a sprinkle of pepper.
A little decadent but for additional flavour, sprinkle with Parmesan cheese before baking.
Ingredients
Directions
Suitable as a breakfast or lunch, main or side, these mushrooms are a great source of goodness.
Heat oven or toaster oven to 180C.
Brush the outside of the mushrooms with olive oil and season with salt and pepper.
Spread the hummus inside the mushroom cap, top with spinach (press down on spinach to make it fit).
Crack an egg over the top of the spinach and sprinkle with salt and pepper.
Place on a baking sheet lined with foil and cook for 15 minutes until the whites are cooked through.
Top with chives and a sprinkle of pepper.
A little decadent but for additional flavour, sprinkle with Parmesan cheese before baking.