Casserole in a cup

Ingredients for 2 servings:

• 250 g mushrooms
• 150 g ham, cooked
• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp parsley, fresh
• 2 slices of toast (sandwich toast, the large slices of toast)
• 200 ml cream
• salt and pepper
• possibly wine, white
• Herbs, for sprinkling
• 2 eggs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious, small oven dish with mushrooms, ham and egg

Finely chop the parsley, onion, and garlic, slice the mushrooms, and dice the ham. Sauté the onions and garlic, add the ham, and mushrooms (any other mushrooms will do, of course), and simmer until the mushrooms are soft. Cut the bread slices into circles to fit two ovenproof cereal bowls. Add the leftovers to the mushroom mixture, but simmer briefly until the bread is well mixed in. If you like, deglaze with a little white wine. Add the parsley at the very end. It shouldn’t be boiling anymore. Season with salt and pepper. Divide the mixture between the two bowls and place the bread slices on top. Pour 100ml of cream into each bowl over the bread, let it soak in, and carefully place an egg on top. Bake at 200°C until the egg is set. (About 15 minutes) Sprinkle with some dried herbs before serving, if desired, and season the egg with salt and pepper to taste. I highly recommend this recipe; it’s delicious, looks great, is inexpensive, and really easy to make.