Sunday Sunshine Baked Eggs in Mushrooms

Something different for breakfast that takes minutes to prepare! Note: the recipe assumes the pasta sauce and cheese have salt in them. If not, just sprinkle a pinch of salt over the pasta sauce before cracking the egg in.

Ingredients

• 2 large mushrooms ((flat, Portobello) (note 1))
• 2 eggs
• 3 tbsp pasta sauce ((or pizza sauce or other sauce of preference) (note 2))
• 4 tbsp cream ((1/4 cup))
• 4 tbsp grated cheese OR 2 slices of cheese ((any cheese that's good for melting. I used sliced tasty cheese))
• Fresh parsley (, finely chopped (optional - for serving))

Instructions

1. 1

   Preheat oven to 180C/350F.

2. 2

   Remove stalk from mushroom. Optional - scrape gills out with a teaspoon (the brown part). I usually only do this if the mushroom is on the small side and I need to make more room for the egg to fit.

3. 3

   Divide the pasta sauce between the mushrooms and spread.

4. 4

   Crack an egg into each mushroom.

5. 5

   Pour cream over the eggs, drizzling to try to cover the whole surface.

6. 6

   Place mushrooms in the oven for 10 minutes.

7. 7

   Remove from oven and sprinkle over the cheese, then return to oven.

8. 8

   Bake for a further 5 minutes or until the egg whites are just set and (hopefully) the yolks are still runny (see note 3 for cooking time guidance). Remember that the eggs will continue to cook after you take them out of the oven.

9. 9

   Garnish with parsley, if using, then serve immediately.