Egg And Mushroom Stroganoff

Egg And Mushroom Stroganoff Recipe:

Egg And Mushroom Stroganoff

4       eggs
1/2 cup long grain rice
1 tblsp melted butter
1       small onion, Finely chopped
3       bacon rashers, chopped
1 cup    sliced mushrooms
225 g    carton sour cream
salt and pepper
parsley, chopped for garnish

Hard boil eggs. Cook the rice in boiling salted water
until tender. Drain well and place on a serving
plate. Arrange the eggs on top and keep warm. In a
frying pan, melt the butter, then fry the onions,
bacon and mushrooms until tender. Stir in the sour
cream. Mix well, then pour the mixture on top of the
eggs. Sprinkle with parsley. Serve immediately.

Serves 4

Contributed by Robin Halligan