Serves 4
Preparation Time 5 mins
Cooking Time 5 mins
Cost per serve $2.78
INGREDIENTS
8 eggs
8 large field mushrooms
4 tsp olive oil
1 bunch chives
METHOD
1 Wash the mushroom and carefully remove the stalk from the centre.
2 Drizzle olive oil into the centre and place mushroom up side down on to the barbeque to heat for 2 minutes.
3 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.
4 Season and sprinkle with chopped chives.
5 If your barbecue does not have a lid cover the mushrooms with an upside down oven dish or aluminium foil roasting tray.
The Carousel thanks Australian Eggs for this recipe
