This recipe, adapted from Jamie Oliver’s Naked Chef Takes Off (and can be found in Something For The Weekend by Penguin publishing) is very simple and fun! What you need is any ingredients you can find in the fridge/pantry and a non-stick pan. I think many of us have this kind of a similar ‘recipe’ because I know I do.
Here’s the story…
Me and this dish go back a long way. To the pre-shaving days of being an under-age drinker down the Wagon & Horses in Saffron Walden with a fake ID and all my village mates. Only once in a while of course. But seriously, without trying to sound like a largered- up geezer, I think everyone’s experienced the need for food around midnight, whether the binge was small or large, otherwise why would kebab shops be so popular in Britain?
Anyway, I always used to have three or four friends back to my house for munchies or to stay the night and this dish was devised so we didn’t have too much trouble making it or too much washing up to do. In actual fact, I only had to wipe the non-stick pan clean. It also makes its way from the pan to the plate quite quickly, as patience isn’t a virtue at a that time of night with my mates!
by Jamie Oliver.
There’s no specific recipe for this dish. Get what you’ve got and cook ’em in the pan. When it’s almost done, add 2 to 3 eggs at different ends of the pan. Remember to season the mushroom and eggs with salt and pepper. Cook for a few minutes and you are ready to serve or place pan under the grill and adjust the egg to your liking. I like mine runny so that’s just cooking for a couple more minutes on the stove.
I’d love to call this a lazy person recipe. Haha