- Serves: 1
- Cooks In: 15 minutes
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Ingredients
4 large flat or Portobello mushrooms
2 tbs olive oil
4 eggs
125g soft feta, drained
1 lemon, rind grated finely
2 tbs dukkah (see note)
Toast, to serve
Method
1
Preheat oven to 220°C (fan forced). Drizzle mushrooms with olive oil and season. Place stem-side down, into a greased roasting pan. Roast 15 minutes or until tender.
2
Meanwhile, poach eggs in a saucepan of simmering water for 5 minutes. Use a slotted spoon to transfer to a plate lined with paper towel.
3
Place 1 poached egg into the centre of each mushroom. Crumble over feta. Sprinkle each with grated lemon rind and a teaspoon of dukkah and serve with toast.
Ingredients
4 large flat or Portobello mushrooms
2 tbs olive oil
4 eggs
125g soft feta, drained
1 lemon, rind grated finely
2 tbs dukkah (see note)
Toast, to serve
