Project Description
SERVES : 4
INGREDIENTS
4 pieces of Mountain Bread of your choice
1 onion, diced
2 tbsp of olive oil
10 large (field or Portobello) mushrooms, cleaned and diced
4 large eggs, lightly whisked
8-10 sprigs of fresh thyme
½ a cup of feta, crumbled
METHOD
1. Preheat your oven to 160c and spray a 25cm tart case with olive oil.
2. In a large frying pan, cook the onions on a medium heat until translucent.
3. Add the mushrooms to the pan, and continue to cook, stirring, until the mushrooms begin to soften.
4. Lay the Mountain Bread into your prepared tart case – three for the edges, and then a final one right in the middle.
5. Spoon in the mushroom and onion mix, and then scrape half of your thyme leaves from the stems and sprinkle over the top.
6. Season your eggs, and then pour over the top. Use a spoon to spread the egg mixture evenly over the mushrooms.
7. Sprinkle the feta evenly on top.
8. Place in the oven at 160c for 20-25 minutes, or until the edges are golden and the egg is set.
9. Allow to cool for at least 5 minutes before serving sprinkled with the rest of your fresh thyme.