Eggs Milton

50 g/2 oz polyunsaturated margarine
225 g/8 oz tomatoes, skinned and sliced
2 slices white bread, cruses removed, and cut
into triangles for cro6tes
2 spring onions, trimmed and chopped
100 g/4 oz button mushrooms, wiped and sliced
1/2 green pepper, cored, deseeded and diced
4 eggs
4 tablespoons skimmed milk
salt
freshly ground black pepper
1 teaspoon dried thyme

Heat one third of the margarine in a frying pan and saute the tomato slices for a few minutes. Place in the base of an ovenproof serving dish and keep warm.

Wipe out the pan and melt a further third of the margarine in it. Fry the bread triangles on both sides and drain well. Put them aside. Gently sauté the spring onions, mushrooms and green pepper until soft. Take off the heat.

In a basin, beat together the eggs and milk. Add salt and pepper to taste, and the thyme. Melt the remaining margarine in a saucepan and cook the eggs gently, stirring front time to time, until they become creamy and thickened. Stir the cooked vegetables into the eggs and spoon this mixture over the tomatoes. Arrange the cro6tes down each side of the dish and serve immediately.

SERVES 4