4 large flat or portabello mushrooms
20ml (4 teasp) olive oil
1 beef tomato, cut into four slices
4 medium eggs
2 Irish soda farls, sliced horizontally
1. Heat grill. Trim mushroom stalks level. Brush cap sides of each mushroom with oil. Grill, cap side down, for 3 minutes. Turn over mushrooms, brush gills with remaining oil and grill for a further 2 minutes.
2. Place tomato slices on top of mushrooms and grill for 3 minutes.
3. Meanwhile, poach eggs and toast soda farls. To assemble, put a toasted soda farl on each plate, then a mushroom, tomato slice, and top with a poached egg.