2 large eggs or 3 small
75g (3oz) grated mature cheddar
1 clove garlic, crushed
Salted and freshly ground black pepper to taste
Sauté the mushrooms, garlic and spring onions. Spread the slices lightly with butter. Cut 3 slices in half
diagonally and the reminder into 4 small squares. Arrange the triangles round the sides of a well-greased
oven proof dish with the points sticking up. Arrange half the remaining bread in the dish, and spread with a
layer of the mushroom mixture. Layer the remaining bread and mushroom mixture in the dish. Whisk the
eggs, milk and salt and pepper together and pour the mixture over the bread. Top with grated cheese and
leave to stand for 30 minutes. Place dish on low rack in convection oven preheated to 220°C and bake at
170°C for approximately 35
– 40 minutes until set and slightly browned. Sprinkle with remaining sugar
before serving.
There are thousands more recipes available for convection oven cooking. We have tried to provide recipes
that show all the various functions and abilities of the convection oven. As you become familiar with your
convection oven you will gain an instinctive feel for things like best temperature and cooking times etc. This
will allow you to adapt recipes from virtually any source.
Experimenting is always fun too….
