Mushroom with Eggs

Prep Time: 5 Minutes

Cooking Time: 12-15 Minutes

Preheat the grill to medium heat, between 160C - 180C
Wipe the mushroom caps with a dry paper towel and remove the stems
Scrape out the black gills with a spoon and be careful not to break the edges as you need them in tact to keep the eggs from spilling out
Brush some olive oil on the mushroom caps and place them cap side down on the grill
Pack your bacon, asparagus spears, and sausages on the grill and crack an egg in each mushroom
Top them with a crack of coarse salt and pepper
Finish them off with some grated cheese and close the lid (The eggs will cook between 12 to 15 minutes depending on how you'd like them done)
Lightly brush the cherry tomatoes with olive oil, and place them on the grill when you open the lid to flip the sausages and bacon, roughly at the 6-7 minute mark
Keep your bacon on the grill the entire time if you want it nice and crispy
Crack some more black pepper and coarse salt on the mushrooms and tomatoes, and sprinkle some freshly chopped chives over the eggs