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Mushrooms with poached egg & dukkah

Yields1 ServingCook Time15 mins

 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
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.