6oz / 170g soft cheese
1tsp wholegrain mustard
8 Cherry tomatoes
2 tblsp fresh finely chopped or snipped chives
salt and freshly ground pepper
Place a baking tray on the top rack of your HO and preheat at 170C for 5 minutes or so.
Remove the stalk from the mushrooms and wipe them if necessary.
Separate the egg into two bowls.
Lightly beat the egg yolk with a fork and add about 50g of the soft cheese, half of the chives and the mustard. Add the seasoning to taste and mix together.
Spread the stalk side of the mushrooms with the remaining cheese. Half the tomatoes and push 4 per mushroom into the cheese topping.
Whisk the egg white until it holds its peaks. Fold (stir) lightly into the egg yolk mixture with a metal spoon.
Carefully place the mushrooms onto the hot baking tray and top each with a quarter of the egg mixture.
Bake at 170C for approx 15-20 minutes until golden and cooked through.
Serve sprinkled with the remaining chives and some toasted crusty bread and butter.