Instructions: Whisk 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, 375 F.

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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