Egg & Mushroom

For each person:

vegetable oil for frying
Portobello mushroom, cleaned, stem removed and a small hole made in the centre
medium egg

Using a non stick pan add the oil, then add the mushroom gill-side down.  Cook briefly for a couple of minutes, then turn over and cook the other side for a minute or two, till lightly golden.  Crack an egg into the middle of the mushroom, cover with a lid or foil and cook for about 5-10 minutes, till eggs are cooked.  Serve on toast or on their own.