These meaty barbecued mushroom, cheddar, and fried egg burgers make the perfect weekend brunch. We love the smoky notes the mushrooms take on, as they grill over the fire and that little kick of chilli on the eggs works a treat!
Preparation time 25 minutes (including lighting the coals) | Cook time 15 minutes | Serves 2
4 large Portobello mushrooms
4 slices of mature cheddar cheese
3 – 4 sprigs of thyme, leaves stripped
A pinch of chilli flakes optional
20g of butter
2 Stonegate Estate Organic eggs
2 Tablespoons of olive oil
2 nice burger baps
Sea salt and freshly ground black pepper
Light your barbecue and when the flames have calmed and the coals are nice and hot, you can start cooking.
Trickle both sides of the mushrooms with the olive oil and season them well with salt and black pepper. Lay them grill side down on the barbecue and cook them for 3-4 minutes. Turn them over and place a small knob of butter on each one, sprinkle over the thyme leaves and when the butters beginning to melt, top each mushroom with cheese. Continue to cook the mushrooms for a further 2-3 minutes.
Split and butter the buns then toast them over the fire until their cut sides are golden.
Set a small pan down over the grill and add the remaining butter.
When the butter is bubbling away, carefully crack in the eggs, one at a time.
Sprinkle the eggs with the chilli flakes (if using), and let them sizzle in the pan until they’re just the way you like them.
Load a couple of cheese topped mushrooms on the base of each bun. Carefully top the mushrooms with the fried eggs and pop the bun lid in place. Serve at once.
