4 Large flat mushrooms (large Portobello mushrooms also work well)
1 Big handful of baby spinach leaves
1 ½ tbsp Marinated creamy feta cheese
4 Medium free-range eggs
2 Thyme sprigs
Cracked pepper to taste
Sea salt to taste
1 tbsp Parsley, roughly chopped, to serve
1
Pre heat the oven to 180 degrees C.
2
To clean the mushrooms, brush the skin with a dry paper towel to remove any dirt.
3
Using a small paring knife, remove the stems.
4
Fill the base of the mushrooms with the baby spinach leaves, ripping larger leaves into smaller pieces.
5
Carefully crack an egg into each mushroom on top of the spinach.
6
Add a spoonful of marinated feta cheese as well as a drizzle of the feta marinating oil on top of the cracked egg.
7
Add a pinch of salt and pepper and sprinkle a few leaves of the fresh thyme on top.
8
Bake in the oven for 18-20 minutes or until the mushroom has softened and the egg is still soft inside.
9
Serve straight away topped with parsley.
Ingredients
4 Large flat mushrooms (large Portobello mushrooms also work well)
1 Big handful of baby spinach leaves
1 ½ tbsp Marinated creamy feta cheese
4 Medium free-range eggs
2 Thyme sprigs
Cracked pepper to taste
Sea salt to taste
1 tbsp Parsley, roughly chopped, to serve