A savoury take on a classic dish makes for a particularly scrumptious morning.
Prep time: 10 mins
Cook time: 30 mins
Serves: 4
Ingredients
| 125 g | Bacon |
| 500 ml | Milk |
| 3 | Eggs |
| 25 g | Butter, softened |
| 1 | Garlic clove, crushed |
| 7 | Ploughmans Bakery Rustic White bread slices |
| 8 | Cherry tomatoes, cut in half |
| 125 g | Portobello mushrooms, sliced |
| 100 g | Cheddar cheese, grated |
| Pinch | Salt |
| Pinch | Pepper |
| Handful | Superb Herb basil leaves |
To serve
| Spinach and cucumber salad |
| Tomato chutney |
| Superb Herb Basil leaves |
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Directions
- Heat oven to 180C bake. Cook the bacon until done. In a jug, whisk the milk and eggs together, and season with salt and pepper. Set aside.
- Mix the butter and garlic together, then use a little to grease a shallow baking dish or tin. Use the rest to butter the bread slices, then cut them in half diagonally.
- Arrange the bread slices, overlapping, in the baking dish. Tuck the bacon, cherry tomatoes and mushrooms in around the bread slices.
- Pour the egg mixture over the bread (gently push the slices down in the liquid if need be). Leave to stand for 5 mins. Scatter the cheese and basil leaves over the top, then bake for 25–30 minutes until golden and just set. Garnish with extra basil leaves and serve with a spinach and cucumber salad and tomato chutney.
This content has been created in partnership with Fresh Fast.
