Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Preheat the oven to 220 °C. Remove the stems from the portobello mushrooms and wipe the caps clean. Finely chop the garlic and parsley, and thinly slice the radishes.
Partially roast the mushrooms and tomatoes
Place the mushroom caps on a baking tray, hollow side up. Arrange the cherry tomatoes alongside them. Drizzle both with 15 ml olive oil, season with 2 g salt and pepper. Roast for 8 minutes, until the mushrooms have softened and the tomatoes begin to burst.
Fill the caps
Mix the breadcrumbs with the Parmesan, garlic, parsley and the remaining 10 ml oil. Remove the mushrooms from the oven and carefully pour out any liquid that has collected in them. Crack one egg into each cap, sprinkle with the cheesy breadcrumbs and add the remaining 1 g salt, divided among the four caps.
Finish baking and toast the bread
Return the tray to the oven for 8–11 minutes. The egg whites should be set, while the yolks can remain soft; for firmer yolks, bake for 2 minutes longer. Meanwhile, toast the bread in a dry pan or toaster.
Finish the radish salad and serve
Stir the yogurt together with the lemon juice and black pepper. Fold in the radishes and divide among plates. Add the baked portobello mushrooms, tomatoes and warm bread; serve immediately while the eggs are hot.
