Mushroom and Egg Grill

1. Arrange mushrooms upside down in frying pan and pour in milk.
2. Heat gently until just starting to boil. Remove from heat.
3. Transfer mushrooms to greased ovenproof dish and reserve liquid.
4. Beat eggs with milk from mushrooms, adding parsley and seasoning.
5. Scramble lightly and spoon over mushrooms, topping with tomato slices.
6. Cover with grated cheese and brown under hot grill.

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