PORTOBELLO MUSHROOM LINGUINE WITH STEAM-BAKED EGGS

INGREDIENTS

• 400g linguine 

• 300g portobello mushrooms, thickly sliced 

• 2 tbsp olive oil 

• 3 cloves garlic, minced 

• 2 tbsp butter 

• ½ tsp salt 

• ½ tsp pepper 

• ½ cup thickened cream 

• ½ cup grated mozzarella 

• ¼ cup grated parmesan 

• 4 eggs 

• Chopped thyme, to serve 

  METHOD

1. Cook the linguine in a large pot of salted boiling water according to the packet instructions until al dente. Drain well and set aside. 
2. In a pan, heat olive oil and butter. Sauté garlic for 1 min, then add mushrooms. Cook over medium-high heat until browned and tender (about 8–10 mins). Season with salt and pepper. 
3. Add cream to the mushrooms and simmer for 1 min. 
4. In a large bowl, toss cooked pasta with the mushroom mixture, mozzarella, and parmesan. Transfer to a greased baking dish 
5. Use a spoon to create 4 small wells in the top of the pasta. Crack one egg into each well. 
6. Bake in Bake Steam mode for 12–14 mins, or until egg whites are just set and yolks are still soft. 
7. Remove from oven and garnish with thyme. Serve immediately.