Egg and Mushroom Bake

Egg and Mushroom Bake

Ingredients

Six eggs

454 g (1 lb. mushrooms)

2 tablespoons butter

2 heaped tablespoons breadcrumbs

Salt and pepper to taste

2 tablespoons of chopped fresh parsley to add after cooking

Method

Peel and place mushrooms in a saucepan. Cover with water, then place lid on pan, and simmer till tender. Drain off liquid and melt butter in another pan. 

Add mushrooms and cook very slowly for ten minutes. Season to taste, then pour into a shallow buttered fireproof dish. Break the eggs on top. Sprinkle with crumbs, then dab with tiny dots of butter. Bake till eggs are set. 

Enough for four to six persons.

Recipe Stars

A substance in mushrooms called ergothioneine can reduce inflammation and the risk of cognitive decline.

Parsley polyphenols and their antioxidant capacity may help in the treatment of depression and anxiety, (1.)

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There is no gate, no lock, no bolt that you can set upon the freedom of my mind.
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