START THE DAY THE RIGHT WAY
How our food works for you see page 73
ROASTED MUSHROOM BAKED EGGS
PREP 5 MINS COOK 20 MINS
SERVES 2 (AS A BREAKFAST)
2 large (300g) portobello or flat mushrooms, stalks removed
1 clove garlic, crushed
4 small thyme sprigs
Freshly ground black pepper
2 x 60g eggs
2 egg tomatoes, quartered
30g rocket leaves
2 x 45g slices rye bread or glutenfree bread, toasted
1 Preheat oven to 200°C (fanforced). Line an oven tray with baking paper.
Place the mushrooms, top-side down, on the lined
