Mushroom and Tomato stack recipe

PUBLISHED: 00:00 27 September 2014

Mushroom and Tomato stack

Mushroom and Tomato stack


This is a great breakfast/brunch dish.

Mushroom and Tomato stack recipeMushroom and Tomato stack recipe

Serves 4


4 large flat mushrooms

Olive oil

2 beef tomatoes, sliced thickly

4 medium eggs

Salt and freshly ground black pepper


Pre heat the oven to 190C / gas Mark 5.

Trim the mushrooms stalks, level. Brush each mushroom with oil. Place the mushrooms in a lightly oiled baking tray.

Divide the tomato slices between the mushrooms, drizzle with a little extra oil and place in the oven for 10 minutes.

Meanwhile poach the eggs in gently simmering water with a splash of vinegar – try and make sure the yolk stays runny.

To assemble, drain the poached eggs and place on top of each mushroom and tomato stack.

For serving you can always butter some toasted bread buns and place the mushroom and tomato stacks on top.

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