Instructions: Place the pepper cut side down and cook under a preheated hot grill for 45 minutes until the skin turns black and bubbly.

Cool it in water peel off the skin and cut lengthways into thin strips.

Toast the bread and cut each slice into 4 triangles.

If preferred remove the crusts.

Beat the eggs and mustard together and add salt and pepper.

Melt the butter add the egg mixture and stir over moderate heat for 34 minutes until beginning to set.

Stir in the cheese and cook for about 2 minutes more until the mixture is softly set.

Stir in the cream.

Pile the egg mixture into a dish arrange the toast round it criss cross the pepper strips on top.

Serves 4

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