1 Portobello mushroom cap
2 tomato slices
Salt and pepper to taste
Fresh herbs, optional garnish
Preheat oven to 400F and line a baking sheet with foil.
While oven preheats, clean underside of mushroom, removing stem and black “gills”; discard.
Place mushroom cap underside up (cap down) on foil lined pan.
Crack egg into mushroom cap and carefully transfer pan to oven. Bake 15-20 minutes, until egg is cooked nearly through.
Remove pan from oven, use a spatula to carefully transfer mushroom cap to serving plate. Serve immediately with tomato slices and fresh herbs, if desired. Season to taste with salt and pepper.