This recipe, compliments of the South African Mushroom Farmers’ Association, combines the delicate, sweet flavours of sautéed leeks and earthy mushrooms with the rich, comforting texture of creamy sauce, all crowned with perfectly baked eggs.

The star ingredient in this dish is portabellini mushrooms, which have a rich, earthy flavour that’s more intense than that of white button mushrooms but not as overpowering as mature portobellos.

Serves 2

Ingredients

• 200g portabellini mushrooms, sliced
• 200g leeks, washed & sliced
• 1 clove garlic, grated
• 200ml low sodium chicken stock
• 4 Tbsp plain fat-free yoghurt
• Pinch ground nutmeg
• 2 large free-range eggs
• Cold pressed extra virgin olive oil or avocado oil, for cooking

Method

1. Preheat oven to 190 ̊C.
2. Heat a drizzle of cold pressed extra virgin olive oil in a non-stick frying pan or spray lightly with cooking spray.
3. Add mushrooms and cook, stirring occasionally, until well browned.
4. Season lightly with salt and pepper.
5. Remove from the heat and transfer to a plate.
6. Place the pan back on the heat and add leeks.
7. Cook, stirring often, until softened but not browned. Use a lid to create steam and help cook the leeks without extra oil. Once softened, add the garlic and cook for a minute until fragrant. Pour in the chicken stock and bring to a simmer.
8. Reduce slightly.
9. Switch off the heat and stir through the yoghurt and nutmeg.
10. Add the golden mushrooms back into the mix and taste to adjust seasoning.
11. Divide the mixture between two oven-safe small casseroles or mini frying pans. Using a spoon, make little egg-sized indentations in the creamy mixture.
12. Crack an egg into each well and season with salt.
13. Bake until egg whites are set, and yolks are done to your liking.12 to 15 minutes, depending on how you like your eggs.
14. Remove from the oven and sprinkle with freshly ground black pepper.
15. Serve with warm low-carb toast.