- 1 tablespoon butter
- 2 cloves garlic, minced
- 12 ounces sliced mushrooms
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons softened butter
- 6 firm white or wheat bread, crusts removed
- 3 eggs, beaten
- 2 tablespoons cream
- 3 tablespoons freshly grated Parmesan cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in garlic, and cook for 30 seconds until fragrant. Add mushrooms, and continue cooking until softened and lightly browned, 4 to 6 minutes. Season with salt and pepper, then set aside to cool.
- Meanwhile, spread softened butter onto one side of each slice of bread. Press the buttered sides into a muffin tin; set aside.
- Stir together eggs and cream, then stir in the cooled mushroom mixture. Divide this custard equally among the toast cups. Sprinkle the tops with grated Parmesan cheese.
- Bake in preheated oven until egg mixture sets, and tops are golden brown, about 20 minutes.