Egg & Mushroom
For each person:
vegetable oil for frying
Portobello mushroom, cleaned, stem removed and a small hole made in the centre
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.