This was my giant mushroom measuring around 7” across. I love these beasts but if you can’t find them, use two large mushrooms per person.

Heat the grill to high. Put a pan of water onto boil for the eggs.

Cut the stalks away from the mushrooms and lay them gill-side up on a rack over a baking tray, brush with a tablespoon of the oil and season with salt and pepper. Lay the bacon rashers next to the mushrooms on the rack.

Grill, close to the heat source for 7–10 minutes or until the mushrooms are tender and darker around the edges. Remove the bacon when cooked to your liking.

Meanwhile cut the avocado in half and remove the stone with a spoon. Use the spoon to scoop out the flesh and cut into bite-sized cubes.

Mix the avocado, lemon juice and seasoning in a bowl with the remaining olive oil.

Crack the eggs into two teacups and gently slide them into the boiling water to poach. I leave them for around 4 minutes each to have runny yolks and set whites but lift them out gently with a slotted spoon and see what you think. Give the yolks a gently poke with your finger to check for doneness. When they are done you can lift them out and put them on a plate for a moment or two while you prepare everything else.

Use tongs to turn the mushrooms over so the bottoms are upwards and grill for 3–5 minutes more then remove and transfer to warm plates.

Top the mushrooms with the avocado mixture, the bacon and eggs and serve straight away.

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