Egg and Mushroom Buns BY SHIREEN

                                          Egg and Mushroom Buns

4Burger buns

2 Tbsp Butter

4 Eggs

4 Tbsp Cheddar cheese

4 Tbsp Mushrooms sliced

3 Tbsp Onion chopped

4 Tbsp Ketchup

1/2 tsp Salt

1/2 tsp Black pepper

2 Tbsp Coriander leaves chopped Crushed red pepper for garnish

Preheat oven 190 degrees.

Place butter in pan, melt and add onion. Cook till onion becomes clear. Add mushrooms, Stir well and cook on medium heat for 3 minutes, after adding salt and pepper. Once done, set aside.

While onion mix is cooking, place a cutter in top of burger bun to get a marking of where to cut, then use a knife to cut the circle out. If you don't have a cutter, just cut a circle with knife. However you cut the circle, don't go down to the bottom you must leave a little layer underneath as you will be placing filling in the hollowed out area of bun. (you do need to take out some of the centre of the bun to make room for filling to sit. Leave a 1/2 inch border around outside of circle as the walls of the bun. Place buns in a baking tray.

Place a tablespoon of ketchup in the base of each bun, then evenly distribute onion & mushroom mix between each bun.

Gently crack an egg into bun over filling. It's important that the yolk stay whole. (you may wish to crack egg into a teacup first and then slide into bun). Sprinkle with a tablespoon of cheddar cheese in each bun and bake in the oven at 190 degrees for 5 minutes if you like your yolk very soft, to 8 minutes if you prefer the yolks harder.

As the buns come out of oven, sprinkle with crushed red chilli and green corriander. Serve while hot.

Enjoy