Serves 2

2 garlic cloves, crushed
1 shallot, finely chopped
2 tbsp balsamic vinegar
½ tsp dried thyme
2 tbsp olive oil
Salt and black pepper
2 large Portobello mushrooms, stems removed
1 x 125g ball of Mozzarella, sliced
Lettuce leaves of choice
1 large ripe tomato, sliced
2 eggs
2 crusty baps or ciabattas, split and lightly toasted

1. In a small bowl, combine the garlic, shallot, balsamic vinegar, thyme, one tablespoon of the olive oil and a liberal pinch each of salt and black pepper and mix well. Place the mushrooms gill-side up in a baking dish, brush generously with the marinade and allow to sit for 15 minutes.
2. In a bowl, toss the lettuce leaves and tomato slices together with any leftover marinade and set aside.
3. Preheat the oven to 180°C/160˚C fan/gas mark 4.
4. Place the marinated mushrooms in the oven and bake for 10-15 minutes.
5. Heat the remaining oil in a pan over a medium heat and fry the eggs to your liking, keeping each one separate. Season with salt and pepper.
6. Lay the Mozzarella slices on top of the mushrooms and bake for another 3-4 minutes or until the cheese is just melted. Remove from the oven.
7. To assemble each burger, layer some lettuce leaves, one mushroom (cheese side up), some sliced tomato, one fried egg and more lettuce on the bottom half of each bap/ciabatta and sandwich together with the top half.

Per serving: 641kcals, 32.1g fat (30.1g saturated), 54.6g carbs, 4.8g sugars, 35.6g protein, 4.4g fibre, 1.145g sodium