Preheat the oven to 190°C/375°F/Gas 5. Butter a shallow ovenproof dish and put the tomatoes and spring onions in it. Break the eggs into a bowl and lightly whisk, then whisk in the flour, cream and seasoning. Stir in the Cheddar cheese. Pour the mixture over the onions and tomatoes in the dish and bake in the oven for about 20 minutes until just set.
Brush the butter all over the mushrooms and place them stalk-sides down in a small roasting tin. Bake for 15 minutes, turning them over halfway through cooking. Toast the bread.
To serve, place a slice of toast on each of four plates. Cut the savoury custard into four and place a wedge on each piece of toast and then add a mushroom. Scatter the Parmesan cheese
on top, if using. A crisp green salad would go well with this.
For a vegetarian version simply omit the Parmesan.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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