A traybake is the ultimate one pan dish; we love the meatiness of mushrooms paired with wholesome eggs for a delicious brunch or supper dish.

Serves 4 

Preparation time: 20 minutes

Cooking time: 20 minutes

Ingredients:

• 650g mixed mushrooms
• 30ml (2 tbsp) olive oil
• 2 cloves garlic, grated
• 6-8 sage leaves
• 1 tsp (5ml) mixed dried herbs
• 4 large Portobello mushrooms
• 4 large eggs
• 150ml cream
• Seasoning, to taste
• French bread, to serve

Method:

1. Preheat oven to 200°C.
2. Use a large baking tray. Place mixed mushrooms, olive oil, garlic, a few sage leaves and dried herbs into the baking tray. Place the Portobello mushrooms stalk side up on top, season with salt and black pepper. Bake until mushrooms are tender, about 10 minutes. Remove from oven and gently twist the stalk out of the Portobello mushrooms, return stalks to the pan.
3. Gently crack an egg into each Portabello mushroom, pour over the cream. Return baking tray to oven and cook until the egg white is no longer clear, and yolk is cooked to your liking, about 3- 5 minutes. Garnish with torn sage leaves.
4. Serve immediately with toasted French bread to soak up all the juices.