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
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.
Yields
4 servings
