Unfortunately, I can’t remember where I found this super simple recipe, and Google hasn’t been particularly helpful. I made it as a light dinner for the boys and I, but it would work well as a breakfast or lazy Sunday lunch.
- Olive oil
- 200g mushrooms, chopped
- 1 clove of garlic, crushed
- 4 medium free range eggs
- 4 crusty rolls
- Fresh parsley and/or chives
Pre-heat your oven to 180c (or 170c if you’ve a fan oven).
Cut the top off the rolls, and remove as much of the soft middle as you can without making any holes in the crust. Holes = egg everywhere. I reserved the breadcrumbs for a later date. Using a pastry brush, brush the insides with a little olive oil. Put on a baking tray to one side.
Gently heat a good glug of olive oil in a frying pan. Add the chopped up mushrooms and the crushed garlic, and fry until all the liquid from the mushrooms evaporates. You can add a little salt and pepper to season at this point. I chopped the mushrooms up quite small, so they took around five minutes over a medium heat.
When the mushrooms are ready, divide them amongst the four rolls. Crack an egg into each one and dribble a little olive oil on top. Bake for about fifteen minutes. Keep an eye on them towards the end, if you like your yolks runny like I do you might need to pull them out a little earlier. You can also add the tops towards the end to toast, but I forgot.
Add the fresh herbs, chopped, to serve.
Look at that tastiness….
As you can see we had steamed broccoli and cauliflower as a side, but I would’ve preferred grilled tomatoes or something similarly breakfasty. The broccoli and cauliflower came about because I very stupidly told the boys to pick a side and third world war broke out in the veg aisle over whether we should have green trees or white trees. Both my children are as stubborn as hell, I’ve no idea where they get it from. Ha.