Ingredients 2 large portobello mushrooms
50 g bacon, diced
2 tsp sundried tomato pesto
40 g cheese, grated
salt and pepper
Preheat oven to 180C and line a baking tray with baking paper.
Carefully remove the stalks from the mushrooms. If you're mushrooms aren't very big, you can also remove some of the gills being careful not to damage the outer shell of the mushroom or the egg will leak out.
Bake the mushrooms for 10 minutes.
Remove the mushrooms from the oven and drain any liquid. Spread the tomato pesto around the inside of the mushroom cup. Top the mushroom with bacon and cheese, making a well in the centre. Crack the egg into the well and sprinkle with salt and pepper.
Bake for 10- 15 minutes (depending on how runny or firm you prefer your egg to be).
Best served immediately because your egg will continue to cook once it's removed from the oven.