13oz/400g puff pastry 1 egg, beaten 2 Tbs. oil 1 small onion, finely chopped 2 cloves garlic, crushed 4oz/100g mushrooms, chopped 4 derinded rashers bacon, fried 4 Tbs. fresh parsley, chopped dash of soy sauce fresh ground black pepper 4 eggs For the sauce: 1oz/25g butter 1oz/25g flour 1/2pt/300ml milk salt 1oz/25g English Cheddar
Instructions
1) Roll out pastry to 1/4in./.5cm thick. Cut four 3in./7.5cm circles with a cutter. Using next smallest cutter, press a cut inside each circle without forcing right through, to make rims. Chill 30 minutes. Glaze with egg and bake at 400F, 200C for 15 minutes, or until risen and golden. Carefully prise off lids made by inner cuts.
2) Heat oil and gently fry onion, garlic and mushrooms soft. Add bacon, parsley, soy and pepper.
3) Melt butter and stir in flour. Gradually stir in milk off heat. Bring to boil, stirring, until thickened. Melt in cheese and season.
4) Poach eggs soft. Spoon some mushroom filling in each case and top with eggs. Coat with sauce and brown under grill.
