Baked eggs and bacon

Baked eggs and bacon

• 4 portobello mushrooms (remove the stalks)
• 4 eggs
• 6 slices bacon
• Tomato (halved)
• Olive oil
• Salt and pepper
• Oregano

Method:

Preheat the oven to 200 degrees.  Rub the mushrooms with a little olive oil and add a few grinds of black pepper and a pinch of salt to the inner part of the mushroom and a sprinkle of oregano onto each tomato.  Crack an egg into each of the mushrooms and place onto a lined baking tray along with the bacon and tomato and cook for around 20 minutes or until the bacon is cooked by which time the eggs will have baked through.  Plate up and enjoy.

This was a quick and easy brunch, no messing about and everything cooked on one tray and double bonus it is carb free!  Next time I will try the dish with poached eggs, I do like a runny yolk!