Mushroom rarebit with poached eggs
- 5 5 large egglarge eggs
- 1⁄3 cup (11⁄3 oz.) 80 ml (38 g) shredded cheddar cheese
- ½ tsp ½ tsp Dijon mustard
- 2 2 drops Worcestershire sauce
- 1 tbsp 1 tbsp Greek yogurt (4% fat)
- 12 oz. 350 g portobello mushroom about 1 large cap per serving, brushed clean, and stalks cut awayportobello mushrooms about 1 large cap per serving, brushed clean, and stalks cut away
- 2 tsp 2 tsp olive oil
- salt and pepper, for seasoning
- Preheat the oven to 425°F (220°C). Adjust oven rack to the upper position, and set aside a baking tray, fitted with a wire rack.
- Put one egg per 2 servings (so if you are making 4 servings, use 2 eggs, etc.), the cheddar cheese, Dijon mustard, Worcestershire sauce, and Greek yogurt in a mixing bowl. Using a fork or whisk, mix together until combined. Set aside.
- Place the mushrooms, cut-side up on a wire rack. Brush with olive oil, and season with salt and pepper.
- Position the baking tray on the upper oven rack, and bake for 7 minutes, or until tender and darker around the edges. Using tongs, turn the mushrooms over so the domed sides are facing upward and bake for 3 more minutes.
- Remove the mushrooms from the oven, and spoon the filling into the cavities. Bake for 5 - 7 more minutes, or until golden brown. Any extra filling can be cooked in a ramekin at the same time.
- Fill a frying pan or saucepan, 3/4 full with water, and bring to a boil over high heat, then lower temperature to medium. Gently crack one egg into a teacup. Put the teacup into the water and tip the cup, so that the egg gently floats out. Repeat with the second egg. Cook for 3–5 minutes, depending on how you like your eggs. Remove with a slotted spoon allowing any water to drain.
- Top each mushroom with 2 poached eggs and serve warm.