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“Rules were made to be broken, especially in food,” said Ben Ebbrell, chef and co-founder of the YouTube cooking channel Sorted Food. The Sorted Food chefs have recently brought out a new cookbook titled Can’t Be Arsed with Rules, which shares an array of recipes breaking rules in favour of delicious dishes.
One, in particular, might divide your breakfast guests at first, but Ben says this delicious twist on a traditional eggs dish may “shock” diners.
Ben told Express.co.uk: “Our new cookbook is all about challenging how we think we should cook and take a deliciously creative approach to making amazing food that doesn’t cost the earth or have to play by the chefs’ rulebook.”
The egg-based recipe throws in Marmite, a yeast-based spread that is both loved and hated in equal measure.
The Marmite is combined with garlic butter atop golden mushrooms and perfectly baked eggs.
How to make Sorted Food’s Marmite Garlic Butter Mushroom Baked Eggs
This recipe serves two people.
- 75g butter
- Four cloves of garlic, peeled and finely grated
- One and a half tablespoons of Marmite
- Five Portobello mushrooms, cut into chunks
- Four large eggs
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- Two tablespoons of sour cream
- A quarter bunch of parsley, finely chopped
- Sourdough bread, toasted
- Preheat the oven to 200C
Place a large frying pan over medium heat, then add the butter, garlic and Marmite.
Allow the butter to melt then fry the garlic for one to two minutes. Next, tip a quarter of the mix into a small bowl ready for serving later.
Turn the heat up to high, add the mushrooms and fry for four to five minutes, until golden, sticky and glazed.
Create four divots in the golden mushrooms and crack an egg into each.
Fry undisturbed for one to two minutes, then bake in the oven for seven to eight minutes, until the egg whites are set but the yolks still have a wobble.
Once the eggs are ready, drizzle over the remaining butter mixture. Spoon over the sour cream.
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