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  • 4 large mushrooms

  • 8 eggs, beaten with salt and pepper

  • 1 clove garlic, finely chopped

  • 4 pure pork sausages

  • 60g unsalted butter, extra to go on mushrooms

  • ½ cup fontina cheese

  • handful parsely leaves, chives or basil

  • 8 slices sourdough bread, toasted


  • 1.

    Place inside each mushroom with a little butter, olive oil and dollops of fontina and cook under a grill until the mushroom is nice and soft and the cheese is molten.

  • 2.

    Alternatively, cook in your oven, making sure the mushrooms don’t burn.

  • 3.

    Cut sausages into small pieces (about 2cm) and cook in a fry pan until just right. Set aside.

  • 4.

    In a non-stick pan, heat the 60g butter, add the eggs and the sausage and scramble with a plastic spatula.

  • 5.

    Place each mushroom on a plate with the toasted bread and top with the egg and sausage mix.

  • 6.

    Sprinkle with fresh herbs, salt and pepper to taste.

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Posted by jackicamReport
Posted by kazza15Report
Cant wait to cook this one for the family this sunday