GARLIC BUTTER MUSHROOMS

INGREDIENTS

 1 cup large cherry tomatoes , halved

 1 tablespoons garlic butter (Halve this recipe)

 4-5 large open mushrooms

 2 large eggs*

 1/2 bunches asparagus, ends trimmed and

washed

INSTRUCTIONS
1.Preheat the oven to 400°F | 200°C. Lightly
grease a large 18x13-inch sheet pan or tray
with non-stick cooking oil spray.

2.Arrange the mushrooms on the tray. Drizzle

each mushroom with garlic butter and bake for
10 minutes.

3.Carefully remove the pan from the oven and

add the tomatoes and asparagus, stirring them
through the pan juices. Move the ingredients
around to make 2 wells on the pan and crack an
egg into each well.

4.Return the pan into the oven and bake for a

further 10 mins, or until the eggs are done to
your liking.

5.Season with salt, pepper and dried parsley.

Serve with toast or fresh bread.