Mushroom Tomato in Egg Sauce 蛋奶汁焗蕃茄雜菇

Mushroom and tomato in egg sauce, great appetizer or main dish!

Ingredients | 材料 :
  • Yield: One 7" square dish | 1個7"方形
(A) Filling | 餡料 :
1 bowl califlower | 花椰菜 1碗
1 bowl mixed mushrooms | 雜菇 1碗
2 pcs medium sized tomatoes | 中型蕃茄 2個
2 gloves garlic, chopped | 蒜 2瓣
1 piece cheddar cheese | 撕小片車打芝士
little salt & black pepper | 鹽和黑胡椒小許
1 portion medium egg milk sauce | 忌廉蛋奶汁

(B) Egg milk sauce | 忌廉蛋奶汁 : (Steps | 做法)
2 eggs | 雞蛋 兩只
1/4 teaspoon Salt | 鹽 1/4茶匙
100g whole milk | 鮮奶
100g whipping cream | 淡忌廉

Steps | 做法 :

  1. Preheat oven to 210C.
  2. Prepare 1 portion medium version egg milk sauce (Steps | 做法).
  3. In a small pot of boiling water, add little oil and salt, put in cut califlower and boil until slightly soft, drain.
  4. Cut big crosses on top and bottom of tomatoes, put in the same pot of boiling water until skin is soft to peel. Take out and slice into pieces. Put on baking dish evenly. Sprinkle dark pepper and little salt.
  5. In a large skillet heat little oil, when it's hot, add garlic till it smells, then add califlower and mushroom pieces, sauté for about 5 minutes. Transfer to the baking dish and put on top of tomato.
  6. Add 1 portion egg milk sauce. Shredd mozzarella cheese and put on top.
  7. Put the dish in preheated oven and adjust it to 190C, bake for about 15 minutes.
  8. Serve hot with French bread, pastry, spaghetti.

Related posts | 相關食譜 :

Veggie and Nuts Quiche DIY recipe 腰果蔬菜薯仔鹹批 自家烘焙食譜 Veggie and Nuts Quiche
Mushroom Sesame Quiche DIY recipe 蘑菇薯仔芝麻鹹批 自家烘焙食譜 自家食譜 Mushroom Sesame Quiche

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