steamed egg custard with shiitake mushrooms and plain yoghurt

serves 4

olive oil spray, for cooking

2 fresh shiitake mushrooms, sliced

½ brown onion, chopped

4 free-range eggs

160 g (5¾ oz/²/₃ cup) plain yoghurt

2 chives, snipped, to serve

4 slices toasted soy and linseed bread, cut into fingers, to serve

Heat a frying pan over medium–high heat. Spray the pan with the oil, add the mushroom and onion, and cook for 5 minutes, or until the onion has softened. Remove from the heat and set aside.

Whisk together the eggs and yoghurt, then season with salt and freshly ground black pepper. Stir through the mushroom and onion mixture.

Pour the egg mixture evenly among four 125 ml (4 fl oz/ ½ cup) capacity ramekins or ovenproof dishes. Place the ramekins in a bamboo steamer and cover with the lid. Fill a wok one-third full with water and bring to the boil over high heat. Place the steamer in the wok (making sure it doesn’t touch the water) and steam for 8 minutes, or until the custards are just set.

Sprinkle the chives over the egg custards and serve with the toast fingers on the side.

These egg custards are delicious and perfect to serve for brunch when you want something a little special.