Savoury bread & butter breakfast bake

Name: Savoury bread & butter breakfast bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 25 g butter (softened); 1 clove garlic (crushed); 7 slices Ploughmans Bakery Rustic White bread; 8 cherry tomatoes (cut in half); 125 g portobello mushrooms (sliced); 125 g 1 packet Farmland streaky bacon, cooked and cut in half; 500 ml milk; 3 Henergy eggs; 100 g cheddar cheese (grated); a handful of Superb Herb Basil leaves plus extra for garnish; salt and pepper; spinach & cucumber salad; Chutney

A white oven dish full of bread, bacon, tomato, mushroom bake topped with basil leaves.

Quick and easy to prepare, this dish will make weekend brunches exciting again.

Print Pin Rate

Prep Time 10

Cook Time 30

Total Time 40

Course Breakfast, Brunch

Servings people

Ingredients

25 g butter softened
1 clove garlic crushed
7 slices Ploughmans Bakery Rustic White bread
8 cherry tomatoes cut in half
125 g portobello mushrooms sliced
125 g 1 packet Farmland streaky bacon, cooked and cut in half
500 ml milk
3 Henergy eggs
100 g cheddar cheese grated
a handful of Superb Herb Basil leaves plus extra for garnish
salt and pepper

To serve

spinach & cucumber salad
Chutney

Instructions

Heat oven to 180°C bake. Cook the bacon. 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 & cucumber salad and tomato chutney.