Roasted Mushrooms with Creme Fraiche & Bacon
2 large portobello mushrooms, 1tbsp extra virgin olive oil, 2 free range eggs, 2 tbsp reduced-fat creme fraiche, 2 rashes bacon ( grilled until crisp), salt & freshly groung black pepper.
Preheat oven to 200C/ 400F/Gas 6. Place the mushrooms in a piece of foil enough to make a parcel. Spoon over oil and season. Fold up into a parcel, on a baking tray and roast 20 mins.
Meanwhile poach the eggs. Mushrooms are then topped with the poached eggs. Place a spoonful of creme fraiche on top of each one and then the bacon on the top. Season and your away in heaven!
