Egg topped Stuffed Swiss Mushroom
1
Egg topped Stuffed Swiss Mushroom
This meal for 2 is a great late breakfast early lunch. We just ate it with sliced buttered white bread but it would be fabulous on top of English muffins.
Ingredients
Serves: 2
- 2 large swiss mushrooms
- 2 tsp GFresh minced garlic
- 1/4 cup grated tasty cheese
- 1/4 cup fresh bread crumbs
- 1 tsp McCormick Thyme leaves
- 1 tsp GFresh Gourmet Steak seasoning
- 1 tbs GFresh Bacon Chips
- 30g Butter
- 2 eggs at room temperature
- Salt & Pepper
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- Preheat oven to 200c
- Place bread crumbs, cheese thyme & steak seasoning into food processor.
- Process till well combined stir in bacon chips
- Lightly grease a shallow baking dish
- Peal outer skin from mushroom and remove stalk
- Place 1 tsp garlic in centre of each mushroom
- Top with breadcrumb and cheese mixture dot tops with butter
- Place in oven and cook for 15 - 20 minutes until top is golden and sizzling.
- With a spoon press down on filling to form a shallow dip, crack an egg into each mushroom, season with salt & pepper cook a further 5 to 10 minutes depending on how you like your eggs.
- Serve and enjoy
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