Mushroom Rarebit with Poached Eggs

This recipe makes a great breakfast, brunch or lunch - indeed, grilled mushrooms and poached eggs are a classic combo. The big difference here though is the Welsh rarebit-style filling that the mushrooms are stuffed with taking this dish to the next level.

Perfectly poached eggs are a thing of pure joy and the runny yolk provides the ideal partner for the cheesy, creamy mushrooms. I love truffle oil, especially with mushrooms, but if you don't have any you could always add a touch of Dijon mustard or even soy sauce instead. Low carb, full of goodness and on the table in moments, you really must make this!

Mushroom Rarebit with Poached Eggs
Serves 2

4 large portobello mushrooms, stalks removed

2 tsp olive or rapeseed oil

6 large eggs (really fresh)

70g cheddar cheese, grated

1 tsp truffle oil

dash of Worcestershire sauce

spinach, to serve (optional)

sea salt and freshly ground black pepper

Heat the grill to high. Lay the mushrooms cut side up on a wire rack over a baking tray, brush with the oil and season really well with salt and pepper. Grill for 7 minutes. Using tongs, turn the mushrooms over so the domed side is up and grill for a further three minutes.

Meanwhile, mix two of the eggs with the cheese, truffle oil and Worcestershire sauce together with plenty of salt and pepper using a fork or a whisk until well combined. Fill a large saucepan with boiling water and place over a medium heat.

Remove the mushrooms from the oven, turn back over so that the cut side is facing up again and spoon the filling into their cavities. Grill for 5-7 minutes or until golden brown. 

The water in the pan should be very gently bubbling. Carefully crack the remaining eggs into the water and poach for 3-5 minutes. Remove with a slotted spoon onto a plate lined with kitchen towel to soak up any residual water.

To serve, top each stuffed mushroom with a poached egg and serve straight away with a handful of spinach.