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For two people you need:

4 large flat mushrooms (we call them field mushrooms) stalks removed.

4 large eggs

about 8 to 10 ounces of grated cheese. Preferably a Cheddar type though you could use Monterey Jack.

Fresh black pepper.


Remove stalks from mushrooms and brush the underside, lightly, with a good olive oil.

Place on a wire rack underside up and put under the grill for about three minutes.

Remove and carefully break the eggs into the mushrooms and return to grill. You'll need to watch the eggs and they will be ready once they begin to turn white - it doesn't take long..!!

Remove from grill and sprinkle the grated cheese over the eggs, then return to grill and melt the cheese.

You can eat these as they are or, my preference, serve them on thick buttered toast.

Great to eat in the winter as a stand alone supper or as a starter before roast pheasant etc.

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