Barbecued Mushroom Egg Cup
Who doesn't love a mushroom on the barbecue? We've found a way to step up your field mushroom with an egg, turning it from a side dish to the main star in less than 5 minutes.
- 8 Eggs
- 8 large Field mushrooms
- 4 tsp Olive oil
- 1 bunch Chives
- Wash the mushroom and carefully remove the stoke from the centre.
- Drizzle olive oil into the centre and place mushroom up side down on to the barbecue to heat for 2 minutes.
- Crack the eggs into the mushroom cups, close the lid of the barbecue and cook for 2 to 3 minutes or until eggs are cooked.
- Season and sprinkle with chopped chives. If your barbecue does not have a lid cover the mushrooms with an upside down oven dish or aluminium foil roasting tray.
TIP: If you don't want to fire up the barbecue, you can bake the mushrooms instead.