Portobello Mushroom and Eggs


2 Portobello Mushrooms

2 Eggs

This is one of my favourite breakfasts when camping or at a festival as it is quick and easy and still filling.

Take the two portobello mushrooms (try and pick ones that have a lot of ‘lip’ on the underside edge) and, with your knife at a slant, cut out the stem by working gently round the mushroom, ensuring you don’t cut all the way through.

Put the mushrooms in a frying pan over a medium heat for 4 minutes. Break the eggs into the mushrooms carefully then return to the heat, put on the lid, and cook for 5 minutes or until the eggs have set to your liking.

The mushroom should still have a bit of ‘bite’ to it or it will be a bit soggy.

Season with salt and pepper to taste and enjoy this simple but effective dish.