One day I’m going to follow Christina, Sophie and Celia’s examples and get some chickens. They sound like wee characters, they looks amusingly grumpy, I really like the sound of their clucks and, as if all that wasn’t enough, they produce one of my very favourite foods: eggs.
Quite sure I’ve mentioned my love of eggs before. Truth be told, I eat far too many of them. There’s just so much one can do with them! This is my latest egg-based Saturday lunchtime obsession.
Mushroom Baked Eggs
1 field mushroom per person, stalk cut out
1 large egg per person
Salt and pepper
- Preheat oven to 200 oC.
- Season inside of mushroom and place in shallow baking dish, gills up. Bake for 10 minutes.
- Break egg into a cup. Remove mushroom from oven and pour egg into the hollow of the egg. Sprinkle with a little salt and cayenne pepper.
- Bake for another 10 minutes until the egg white has turned, umm, white and wobbles gently.
- Serve with something to dunk in the yolk.