Scrambled Egg Croustades

• 1 recipe shortcrust pastry
• 12 eggs
• 4 tablespoons butter

Line individual brioche moulds thinly with pastry and bake until golden. Keep warm.

Scramble eggs (3 per person) in butter until creamy but still quite moist. Toss with diced cooked ham and mushrooms sautéed in butter.

Fill pastry cases and serve immediately.