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1 onion, thinly sliced
2 large tomatoes, skinned and sliced
1 avocado, stoned (pitted), peeled and sliced
50 g/2 oz sweet corn (corn)
4 slices wholemeal bread
50 g/2 oz butter or margarine
3 eggs, beaten
300 ml/0.5 pt/1.25 cups milk
Salt and freshly ground black pepper
Grated nutmeg
100 g/4 oz/1 cup Emmental (Swiss) cheese, grated
Toasted sesame seeds
Salad
Jacket potatoes |
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Method:
Grease the bases of four individual
ovenproof dishes. Arrange the onion, tomatoes, avocado and corn in
them. Cut the bread slices in small triangles and brush with melted
butter or margarine. Arrange, overlapping, on top of the vegetables in
each dish. Beat together the eggs and milk and season with salt,
pepper and nutmeg. Pour over the contents of each dish and leave to
soak for 20 minutes. Bake the puddings in a preheated oven at
190°C/375°F/gas mark 5 for 40 minutes, then remove and sprinkle with
grated cheese. Place under a hot grill (broiler) for 3 minutes until
golden. Sprinkle with toasted sesame seeds and serve at once with
salad and jacket potatoes.
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