Poached Eggs in Field Mushrooms


  • 4 large hollow field mushrooms
  • 3 oz / 85 g butter, melted
  • 4 eggs
  • 2–3 tbsp grated cheese
  • salt
  • freshly ground black pepper
  • paprika


Brush or peel the mushrooms, as necessary. Remove the stalks, trim off the ends and chop finely. Brush the mushroom caps all over with melted butter. Place the chopped trimmings in the centre of the caps together with any remaining butter, and grill or bake the mushrooms until tender. Meanwhile, poach the eggs, and drain them on kitchen paper. Place a poached egg on each cooked mushroom, sprinkle with grated cheese, salt, pepper and paprika to taste, and finish off under the grill until the cheese melts.


Place a slice of ham in the mushrooms, before the egg, a spoonful of pesto, a smear of mustard, a splash of cream, or if you can get quail eggs, you can try miniature versions of this dish, using cap or button mushrooms.