 |
MUSHROOM-STUFFED EGGS (MARGUERITE PATTEN)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Eggs - size 1 or 2
8 oz Mushrooms, open or button
2 oz Butter or margarine
Salt and black pepper
-----GARNISH-----
3 tb Grated cheese
Hard-boil and shell the eggs. Preheat the oven to
190C/375F, Gas Mark 5. Wipe and chop halfthe mushrooms
finely. Heat half the butter or margarine, add the
chopped mushrooms and cook for 3 minutes.
Cut each egg in half lengthways; scoop out the egg
yolks with a teaspoon.
Mash the egg yolks and blend with the cooked
mushrooms. Season to taste. Fill the whites with the
mushroom mixture. Slice the rest of the mushrooms and
cook in the remaining butter or margarine. Place the
sliced mushrooms in a ilat layer in an ovenproof dish,
arrange the eggs on the bed of mushrooms and bake for
5 to 10 minutes. Sprinkle with grated cheese and serve
immediately.
Source: Marguerite Patten's Marvellous Meals, Yours
Magazine, UK
- - - - - - - - - - - - - - - - - -
|
