Stuffed Breakfast Mushrooms

Cook Time 1 hour

Serves 4

Ingredients

1 tbsp extra virgin olive oil, plus extra to drizzle

25g butter 

4 large flat mushrooms 

4 rashers of bacon 

1 clove garlic, minced

4 sprigs thyme, leaves picked

A splash of Worcestershire sauce

1 avocado, flesh scooped into a bowl 

2 cubes of marinated goat’s cheese in oil, drained

1 piece of preserved lemon, flesh discarded, skin finely chopped

4 free-range eggs

1 tbsp white vinegar

A small bunch of fresh herbs (such as parsley and dill), to garnish

Salt and pepper

Method

Heat the oven to 200°C and place the mushrooms, gill-side up, on a tray lined with baking paper.

Drizzle with olive oil, and dot with the butter. Add garlic, thyme, a splash of Worcestershire, and salt. Roast in the oven for 15–20 minutes until tender and lightly caramelised. 

Cook the bacon rashers in a pan until crispy.

For the avocado mash, use a fork to mash the goat’s cheese and preserved lemon into the avocado, ensuring it’s still chunky. 

In a medium pot, bring water and vinegar to the boil, then turn down to a simmer. Gently crack eggs individually into a bowl and, one at a time, slip them into the water. Poach for 3 minutes until just set, then with a slotted spoon, remove from the water and drain on a paper towel. Season the eggs with salt and pepper.

Arrange mushrooms onto plates, top with crispy bacon, avocado mash and the poached eggs. Garnish with fresh herbs and a drizzle of olive oil.