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NW - - Celeb Food -

Baked egg mush­rooms

Serves: 2 Prep: 10 min­utes Cook: 30 min­utes

In­gre­di­ents • 4 large field mush­rooms • 4 thin slices pancetta • 4 large cherry toma­toes, sliced • 4 eggs • ¼ cup roughly chopped pars­ley to serve • Finely grated parme­san, to serve • Seeded sour­dough toast, mixed salad, to serve

Method 1. Pre­heat oven to 180°C. Line a bak­ing tray with bak­ing pa­per. 2. Care­fully re­move mush­room stalks. Place mush­rooms, top side down on bak­ing tray. Add a pancetta slice to each mush­room cup. Top with tomato. Crack an egg into each mush­room. 3. Place mush­rooms in oven and bake for 20 min­utes or un­til mush­rooms have soft­ened and the eggs are cooked. Sprin­kle with pars­ley, parme­san and freshly ground black pep­per with toast and salad on the side.

VARI­A­TIONS: • Add shred­ded spinach leaves and crum­bled feta to mush­rooms be­fore adding egg. • Cook finely chopped brown onion and ba­con and place in mush­rooms be­fore adding egg. • Add chopped semi-dried toma­toes, olives and ca­pers to mush­room be­fore adding egg. • Place 2 slices mild or hot pancetta in mush­rooms be­fore adding egg.

s d l o n y e R n a y R s e o r K n e tz u o D o sl n ri P ti a h e B

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