A hearty breakfast or simple supper
250g mixed wild mushrooms/portobello mushrooms, cleaned
1 clove of garlic, crushed
A handful of fresh herbs such as thyme, rosemary and parsley, chopped
4 tbsp double cream, seasoned with salt and pepper
2 tbsp finely grated parmesan
Pre-heat the oven to 190C. Melt the butter and fry the mushrooms over a high flame until they soften and begin to catch. Throw in the garlic and fry until you can really smell it. Add the chopped herbs and season well.
Put the vegetable mix into an ovenproof dish or four individual ramekins and then carefully break the eggs over the top. Pour over the seasoned cream and top with a sprinkling of parmesan.
Bake in the oven for between 10 and 15 mins, until the eggs are just set. Sprinkle with a few chopped herbs and serve.
Recipe and image: Jenny Chandler