Posted in Breakfast, Egg

Egg-Stuffed Mushroom Cap

Recipe adapted from realfunfood
5 mushrooms
4 eggs
4 tbsp fresh herbs ( i used thyme)
Preheat oven to 180 degrees C.
Take mushrooms and scoop out the stems and as much of the inside as possible.
Put the caps on a greased foil line baking tray so they can be filled.
Chop up 4 of the stems to put in the egg mixture for extra texture.
Crack egg into a bowl and mix herbs into the egg.
Add the chopped stems and a dash of milk and mix again.
Then pour carefully into the caps
Top with mozzarella cheese and pop in the oven for about 25 minutes or until the top of the eggs are no longer runny.
Once they are done, top with a stalk of fresh thyme for garnish.
Makes 5
Will THEY make it again? 

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