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Suggest a better descriptionWhisk 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, 375F. 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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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 4 servings | ||
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Calories: 20 | ||
Calories from Fat: 11 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 53mg | 16 % | |
Sodium 20.2mg | 1 % | |
Potassium 25.5mg | 1 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.4g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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