A savoury take on a classic dish makes for a particularly scrumptious morning.
Prep time: 10 mins
Cook time: 30 mins
|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|
|Handful||Superb Herb basil leaves|
|Spinach and cucumber salad|
|Superb Herb Basil leaves|
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- 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.