Mushroom and Eggy Bread

Mushroom and Eggy Bread

Ingredients

  • 675g closed-cup mushrooms, halved
  • 2 medium eggs, beaten
  • 4 tsp Worcestershire sauce 
  • 4 slices wholemeal bread                               
  • 2 tbsp English or wholegrain mustard
  • 6 tbsp oil
  • 1 tbsp paprika pepper, optional

Method

  1. Beat the eggs and Worcestershire sauce together.
  2. Spread one side of each slice of bread with some mustard, and then dip into egg mixture to coat both sides.
  3. Heat 2 tablespoons oil in a saucepan, add paprika and mushrooms, cover and cook over a medium heat for about 5 minutes, stirring occasionally.
  4. Meanwhile, heat half the remaining oil in a frying pan and cook 2 slices of eggy bread on both sides until golden brown. Keep warm, and then repeat using remaining oil and bread.
  5. Serve with the cooked mushrooms.

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