Marie Claire Australia - 01.06.2018

marieclaire.com.au 169

EGGS BAKED IN
PORTOBELLO
MUSHROOMS
SERVES 24

4 Portobello mushrooms
Olive oil, for cooking
4 eggs
100ml cream
50g gruyère cheese, grated
1 small bunch chives, chopped

1 Preheat oven to 180°C. Remove

the stem and peel the skin of

each mushroom. Place on a sided

ovenproof tray, drizzle with oil and

season to taste with salt and pepper.

2 Crack 1 egg into each mushroom

and add a small amount of cream

to each egg. Sprinkle with gruyère

cheese and chives. 3 Place in the

oven for 15–20 minutes or until

the eggs are set.

RHUBARB PARFAIT

SERVES 4

6 sticks rhubarb, leaves discarded

1 knob ginger (1cm x 1cm)

4 tbsps caster sugar

500g Greek yoghurt

1 tbsp vanilla bean paste

Zest of 1 lemon

2 cups crunchy granola

1 Preheat oven to 180°C.

Place the rhubarb in a sided

ovenproof dish, grate ginger

over the top and sprinkle

with sugar. Bake for 30–40

minutes or until soft. Allow

to cool. 2 In a bowl, combine

the yoghurt, vanilla and

lemon zest, then cover

and place in the fridge until

ready. 3 Assemble the parfait

in 4 glasses. Place rhubarb at

the bottom, add a generous

layer of yoghurt, then finish

with granola and serve. If

making ahead of time, leave

the granola layer until

serving, to avoid it softening.

This is an edited extract

from At Home With The

Hostess by Stephanie

Conley (Smudge

Publishing, $49.95), out now.

LIFESTYLE