Scrambled Egg Croustades from The Robert Carrier Cookbook by Robert Carrier
Line individual brioche moulds thinly with pastry and bake until golden. Keep warm. Scramble eggs (3 per person) in butter until creamy but still quite moist. Toss with diced cooked ham and mushroo...
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Ingredients
- 1 recipe shortcrust pastry
- 12 eggs
- 4 tablespoons butter
- ¼ pound cooked ham, diced
- 6 quartered button mushrooms, sautéed in butter
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