Ingredients – four servings
4 Portabello mushrooms (or other large flat mushrooms)
6oz / 170g soft cheese
8 Cherry tomatoes
1teaspoon wholegrain mustard
2 tablespoon fresh finely chopped or snipped chives
salt and freshly ground pepper
Place a baking tray on the top rack of your Halogen Oven and preheat at 170C for 5 minutes or so.
Prepare the mushrooms , removing the stalk and cleaning.
Separate the egg into two bowls.
Lightly beat the egg yolk with a fork and add about 50gram of the soft cheese, half of the chives and the mustard. Season to taste and mix together.
Spread the stalk side of the mushrooms with the remaining cheese. Cut the tomatoes in half and put 4 per mushroom into the cheese topping.
Whisk the egg white until it holds its peaks. Stir lightly into the egg yolk mixture with a metal spoon.
Carefully place the mushrooms onto the hot baking tray and top each one with about a quarter of the egg mixture.
Bake at 170C for approx 15-20 minutes until it browns and is cooked through.
Sprinkle with the rest of the chives and some toasted crusty bread and butter and serve