This is a bit extravagant and it looks really fancy too, as the egg balances in the portebello mushroom. But never fear, it is easy, and I’m mega clumsy and I can still manage to pull this one off. This is also quick and a one pan wonder. This brunch is satisfying for my eyes and my belly. The tomatoe and basil are a match made in food heaven and a mushroom with an egg on top are delicious too, and then the pine nuts just finish it off all nicely, if someone offered lots of money of this dish, I’d have a hard decision to make, I would obviously take the money, and then just buy the ingredients and make it anyway, win-win!
1 free range egg
1 portobello mushroom
6 cherry tomatoes
Sprinkle of pine nuts
6-7 leaves of basil ripped up
Pinch of black pepper
Place the oven in 220 deg C.
Whilst your waiting for the oven to heat up get all of your ingredients ready and cut the tomatoes in half.
Turn the portobello mushroom to a baking tray, so that the flat surface is on the top, bake for 5 minutes.
Then turn it over and add the tomatoes and pine nuts, add a sprinkle of salt and bake for another 3 minutes.
Then crack on egg onto the portobello mushroom and pop back in the oven for 5 minutes.
Using a spatular carefully transfer the egg to a plate and give a sprinkle of black pepper.