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    Mushroom and Parmesan Baked Eggs

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    Mushroom and Parmesan Baked Eggs

    These are a luxurious treat for breakfast. If being eaten by young children it is advisable to cook the eggs until firm.

    Serves: 4


    • 25g butter
    • 100g mushrooms, sliced
    • 142ml pot Waitrose Double Cream
    • Salt and freshly ground black pepper
    • 4 large eggs
    • 15g Parmesan cheese, finely grated
    • Buttered fingers of toast, to serve


    1. Preheat the oven to 190°C, gas mark 5. Use a little of the butter to lightly grease four ramekin dishes. Cook the mushrooms with the remaining butter for 2-3 minutes in a small pan until just soft, then divide between the dishes.
    2. Pour the cream over the mushrooms and season with a little salt and pepper.
    3. Break an egg gently into each dish and sprinkle with the Parmesan cheese. Place the dishes in a small roasting tin and pour enough hot water into the tin to come half way up the sides of the ramekins.
    4. Bake for 15 minutes for a soft set egg, and 18 minutes for a firmer set egg. Serve with buttered toast.

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