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Mushrooms with poached egg & dukkah

  • Serves: 1
  • Cooks In: 15 minutes
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Ingredients

4 large flat or Portabella 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 Portabella mushrooms
 2 tbs olive oil
 4 eggs
 125g soft feta, drained
 1 lemon, rind grated finely
 2 tbs dukkah (see note)
 Toast, to serve

Directions

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.

Mushrooms with poached egg & dukkah

Tags:

 Breakfast, Quick n Easy, Vegetarian

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