Monday, April 16, 2012

Eggs, Parmesan & Portobello Mushrooms

I had some huge fresh free range eggs that I picked up at a market at the weekend and I wanted to make sure I did them justice! This is a great brunch, light lunch or even an easy peasy dinner party starter. At this stage ye know I love eggs and simple wholesome food and this ticks all the boxes!

To serve two you will need;

2 portobello mushrooms
2 free range eggs
1tsp hot pepper sauce
40g Parmesan cheese shavings
Grind of black pepper

Preheat oven to 180 degrees and put some baking parchment on an oven tray.
Clean the mushrooms and remove the gills, dry well. Place on tray.
Spread a little hot pepper sauce on the inside of mushroom before cracking an egg in carefully.
Place in hot oven for approximately 15 mins or until the egg is cooked to your liking.
Place some of the shaved parmesan on top before returning to the oven for a few moments.
Serve with a grinding of black pepper and if you fancy more heat a sprinkle of chilli flakes!

I love little dishes like this that can be rustled up in moments. Great to have a few like this in your repertoire for when you have unexpected guests and hungry mouths to feed. Loads of alternative variations to try, add spinach, bacon, tomatoes, peppers, the skies the limit! Enjoy!

1 comment:

  1. Since you love eggs, you might like this great collection of "eggy" recipes. Food on Friday Eggs

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