Baked Stuffed Mushrooms topped with Eggs on the menu for Tasty Great Value

Regina Murphy from Cork has won a national search to find Ireland’s Best ‘Cracking Great Value Egg Recipe’.  The competition was organised by Bord Bia as part of the campaign to promote eggs as a great value, versatile and nutritious option at meal times. Entrants submitted their recipe using eggs as the main ingredient to feed a family of four for €10 or less. 

Regina’s prize for her winning recipe ‘Baked Stuffed Mushrooms Topped with Poached Egg and Cheese’ includes €2000 to spend on cooking equipment and having her recipe professionally made, photographed and published on www.eggs.ie. 

 The recipe is easy to make and the judging panel found it very tasty.  It consists of large flat mushrooms stuffed with bacon, breadcrumbs and garlic, topped with cheese and a poached egg and served with a crispy salad and crusty bread.

“We were delighted with the response to this competition. The recipes submitted demonstrate the huge range of dishes that can be cooked with eggs at a very reasonable cost and to suit all tastes,” said Teresa Brophy from Bord Bia.  “Eggs are packed with goodness and we want to encourage people to eat more eggs and try cooking them in lots of different ways.  Regina’s recipe shows how you can make a delicious meal with a difference for a family in less than 20 minutes that costs just €6-8.”

The winning recipes from this competition are featured on www.eggs.ie along with nutrition information about eggs and lots of other great recipes.
Regina Murphy’s Baked Stuffed Flat Mushrooms Topped with a Poached Egg and Cheese

Cost €6-8 for four people

Ingredients
4 Flat Mushrooms
10 oz Homemade Breadcrumbs
4 pieces of bacon finely chopped
Garlic 1clove, finely chopped
1 oz Butter
4 Bord Bia Quality Assured Eggs.
4 oz Gruyere cheese
 
Method and Cooking Instructions
Gently cook the garlic and bacon in some olive oil and butter.
Add a little more butter..1/2 to 1 oz to the pan
Add the breadcrumbs and allow them to soak up the butter.
Season well with salt and pepper. Freshly ground if possible. You could add some fresh thyme or sage at this stage if available
Wash and dry the mushrooms.
Fill the mushrooms with the bread & bacon mixture and place some cheese on top of each mushroom.
Place in a hot oven and cook for 8-10 minutes.
In the meantime poach the eggs.
When the mushrooms are ready remove and top with an egg.
Season again the pour over a little warm olive oil.
Serve with some crusty bread and crispy salad.
 
The other finalists in the Cracking Great Egg Recipe Contest were:
 
Frances Horgan, Blackrock, Cork for her ‘Spanish Omelette with Roast Pepper, Goats Cheese and Spinach’
 
The Thorne Family, Limerick from their ‘Egg Fest Recipe’
 
Jane Considine, Dun Laoghaire, Dublin for her ‘Mediterranean Eggs on Toast’
 
Philippa Towers, Rush, Co. Dublin for her ‘Simple Souffle with Courgettes and Fresh Herbs’
 
All of the recipes are on www.eggs.ie