1 portobello mushroom
1 clove garlic
1 tbsp olive oil
5 tbsp water
Optional: Dill for garnish
Pre-heat oven to 180 degrees. Top the mushroom with sliced garlic and olive oil, then bake for 15 minutes. Alternastively, heat oil in a large frying pan and saute the garlic for 1 minute. Add the mushroom and 3 tbsp water to the pan. Add the lid and cook for 2-3 minutes until soft. Add more water if neccessary to keep the steam in the pan.
To poach the eggs, bring a pan of water to the boil and then turn the heat down to a simmer. Add the vinegar. Crack the eggs into the water. Once the egg whites have formed you can turn the heat up. Cook for 2 minutes and then serve over the mushroom and top with dill.
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