奶油蘑菇烤面包 Toast Cream & Mushroom Bread

材料A

蒜茸   2 汤匙
牛油   50 克
莫扎里拉芝士碎  1 杯
鲜蘑菇   300 克
海盐   ½ 茶匙
洋葱粉   适量
胡椒粉   适量
柠檬汁   半颗份量
芫荽  适量，切碎

INGREDIENTS A
2 tbsp chopped garlic, 50g butter, 1 cup grated mozzarella, 300g fresh button mushroom, ½ tsp sea salt, some onion powder and pepper, ½ lemon juice, some chopped coriander

材料B

厚甜吐司面包 4 块
鹌鹑蛋   3 颗
锡纸   3 张

INGREDIENTS B
4 pcs thick slices of bread, 3 quail eggs, 3 sheets aluminun foil

做法

1 小火热锅子，倒入牛油和蒜茸，轻拌炒至金黄。

Heat butter in pan and saute garlic until golden brown.
2 加入鲜磨菇、洋葱粉、胡椒粉、盐和柠檬汁，拌炒至磨菇渗出汁，加入芫荽碎，炒匀后上碟，备用。

Stir-fry fresh button mushroom, onion powder, pepper, salt and lemon juice, until moist;  toss in coriander and dish out.

3 用小刀在甜吐司面包内切割出方形，然后用锡纸或烘焙纸包好。

Cut a square hollow on the center of bread, wrap with foil.
4 在甜吐司里撒上芝士。

Sprinkle grated cheese on top.

5 将蘑菇馅舀进吐司内，打入一颗鹌鹑蛋后再撒上芝士碎。

Fill in the mushroom mixture, place an quail egg on top, sprinkle with grated cheese again.

6 放进烤箱，以200°C烤约15分钟至蛋熟后即可取出，撒上芫荽碎，趁热享用。

Bake in oven at 200°C for 15 minutes, sprinkle with coriander and serve hot.