Ingredients
4 slices wholewheat bread, crusts removed
2 teaspoons butter
225g/8oz mushrooms, wiped with damp kitchen paper and finely chopped
1 garlic clove, minced
4 eggs
100g/4oz Emmental cheese, grated
salt and freshly ground black pepper
Ways of Working
Preheat the oven to 190°C/375°F/Gas mark 5.
Roll each slice of bread with a rolling pin until flat, halve each slice and arrange in a greased muffin tray, pressing each slice into the cake mould. While the oven warms, bake the bread cups at a low heat until crisp and dry. Remove from the oven and set aside.
In a small frying pan, melt the butter over a medium heat. Add the mushrooms and garlic. Sauté, stirring regularly, for 3–5 minutes until tender. Season with salt and pepper.
Break the eggs in a bowl, piercing the yolks with a small sharp knife. Pour the eggs over the bread cups, dividing the mixture evenly. Top with the mushroom mixture, and sprinkle with the cheese.
Bake in the oven for 15 minutes, or until the eggs are just set.
Serves 6
