Mushroom cap eggs

22 December 2016 - 23:47 By Hilary Biller
Mushroom cap eggs Serve up these baked mushrooms topped with poached eggs, cheese sauce and ham for a lazy brunch.

Mushroom cap eggs

Serve up these baked mushrooms topped with poached eggs, cheese sauce and ham for a lazy brunch.


Image: Craig Scott

Makes: 4

Ingredients:

4 large brown mushrooms, stalks removed

45ml (3 tbsp) butter

4 slices ham/gammon

4 soft-boiled or poached eggs

200ml readymade cheese sauce

Salt and black pepper, to taste

4 sprigs fresh parsley

Method:

1) Preheat the oven to 180ºC.

2) Place the mushrooms  cap -side up on a baking tray. Spread with butter and bake for 15 minutes until soft.

3) While the mushrooms are baking, warm the sauce in the microwave according to packet instructions.

4) Remove cooked mushrooms from the oven and place on serving plates. Top each  mushroom  with a slice of ham, a boiled or poached egg, and some cheese sauce. Season with salt and pepper and garnish with a sprig of parsley.