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INGREDIENTS

serves 6

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

DIRECTIONS

• 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.

We also suggest these recipes:

• Baked Mushrooms
• Mushroom & Corn Soup
• Mushroom Soup