Preheat a BBQ to a medium heat.
Place mushrooms on a baking tray. Drizzle with olive oil and sprinkle with Mingle Garlic & Herb Seasoning.
Cook the mushrooms, gill side down for 4-5 minutes or until starting to soften.
Flip the mushrooms over and place an egg ring*on top of each mushroom. Crack each egg on top of a mushroom, using the egg ring to contain the egg until the egg white starts to set. If you have a hooded BBQ, lower the hood to speed up the cooking time.
In the meantime, cut the bread rolls in half and butter each side of the roll. Top the base of each bread roll with rocket.
Once the mushrooms are tender and the eggs are cooked, transfer them to the bread roll. Top with tomato relish and a sprinkle of additional Mingle Garlic & Herb Seasoning before serving.
*If you don’t have egg rings, you can use a piece of aluminum foil to wrap around each mushroom.
Ingredients
Directions
Preheat a BBQ to a medium heat.
Place mushrooms on a baking tray. Drizzle with olive oil and sprinkle with Mingle Garlic & Herb Seasoning.
Cook the mushrooms, gill side down for 4-5 minutes or until starting to soften.
Flip the mushrooms over and place an egg ring*on top of each mushroom. Crack each egg on top of a mushroom, using the egg ring to contain the egg until the egg white starts to set. If you have a hooded BBQ, lower the hood to speed up the cooking time.
In the meantime, cut the bread rolls in half and butter each side of the roll. Top the base of each bread roll with rocket.
Once the mushrooms are tender and the eggs are cooked, transfer them to the bread roll. Top with tomato relish and a sprinkle of additional Mingle Garlic & Herb Seasoning before serving.
*If you don’t have egg rings, you can use a piece of aluminum foil to wrap around each mushroom.