| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Sainsbury9, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
|
Egg |
| 4 |
ts |
Skimmed milk |
| 1 |
|
Rasher of back bacon; de-rinded |
| 25 |
g |
Polyunsaturated margarine; ( 1 oz) |
| 75 |
g |
Mushrooms; chopped finely (3 |
|
|
; oz) |
| 4 |
sl |
Wholemeal or Granary bread |
|
|
Pepper |
INSTRUCTIONS
Whisk together the egg and milk, and season with pepper.
Remove the fat from the bacon, cut the bacon into small pieces and add to
the egg mixture.
Heat a third of the margarine in a non-stick frying-pan and cook the
mushrooms over a low heat for 10-15 minutes or until soft. Leave to cool
slightly. Preheat the oven to Gas Mark 5, 190°C, 375°F.
Roll out the bread with a rolling pin to make it slightly thinner and
larger, remove the crusts and spread both sides of the bread with the
remaining margarine.
Press the bread slices into four 8 cm (3 inch) tartlet tins. You can either
leave the four corners of the bread slices to form four ''petals'' or you
can trim off any excess with a sharp knife.
Add the mushrooms to the egg mixture and pour into the cases.
Bake in the oven for 20-25 minutes.
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