Sunday brunch is a perfect way to mark the weekend. I’m going against the traditional fry-up today with oven-baked eggs cooked inside large field mushrooms for a lazy, entirely veggie cooked breakfast with a healthier slant.
To avoid over cooking the eggs, bake the mushrooms on an ovenproof (greased) tray at 200C for 5-10 minutes. Crack the eggs inside and bake for a further 8-10 minutes to ensure the yolks are still runny but the mushrooms are not raw.
Garnish with chopped chives and serve with baked-beans, toast and strong coffee.