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.
© 1995 Frances Bissell. All rights reserved.