Preparation time: 15 minutes
Cooking time: 20 minutes
Makes: 5 mini loaves
Ingredients
| 100 g | self-raising flour |
|---|---|
| Pinch of salt | |
| 1 | QL Omega egg |
| 50 g | butter, melted |
| ½ tsp | chicken stock powder |
| ¼ cup | milk |
| 5-6 | QL Omega eggs for toppings |
| 4 pieces | MUSHROOM King Crab Chunk, sliced thinly |
Method
- Preheat oven to 190°C.
- In a bowl, sift together the self-raising flour and salt (A).
- In separate bowl, combine the egg, melted butter and chicken stock powder (B).
- Mix together the wet mixture (B) and flour (A) with a fork to form a lumpy batter.
- Fill 5 mini loaf moulds with 1½ tablespoons of batter each.
- Crack 1 egg into each mould, place 1 teaspoon of batter on each side of every loaf tin and top with slices of MUSHROOM King Crab Chunk.
- Bake for 15-20 minutes.
QL Kitchen Tips:
- For a sweet version, replace the chicken stock powder with 40 g of sugar.
QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.
To find out more about MUSHROOM products and where to purchase, click here.
