Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 2

Mushroom, tomato and egg burger recipe

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Ready in 15 minutes

2 large flat mushrooms
2 thick slices of beef tomato
2 tbsp garlic butter
2 eggs
2 burger buns
A few baby spinach leaves

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1. Destalk mushrooms and put on a grill pan or baking tray, along with tomato slices. Dot everything with a little garlic butter (about a tablespoon) and pop under a medium-hot grill for 5 minutes, until tender.
2. Meanwhile, heat a small knob of garlic butter in a frying pan. Crack in eggs and cook for a few minutes to set the white.
3. Toast burger buns. Top each bottom half with a few baby spinach leaves, a grilled mushroom, a tomato slice and a fried egg. Sandwich with the bun tops and serve with oven-baked chips.

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