This is one of my favourite recipes to make for a lazy weekend brunch – if you want to feed more than two, simply multiply up the ingredients and use a bigger baking dish.
- 4 slices seeded wholemeal bread
- 30g Dijon mustard
- 2 large eggs
- 2 slices of ham
- 30ml milk
- 100g grated mature cheddar
- 20g grated parmesan
Make the bread into sandwiches – spread the mustard over the four slices and then layer the sandwiches so there is bread – mustard – cheddar – ham – cheddar – mustard – bread. Cut the sandwiches into triangles. You should use about three-quarters of the cheddar.
Butter a deep, oven-proof dish. Arrange the sandwich triangles into the dish so there is very little room around them.
Beat together the eggs and milk with some salt and pepper and whisk together. Pour over the sandwiches, ensuring that there are no dry patches of bread.
Cover and leave in the fridge overnight.
The next day take the dish from the fridge and let it start coming up to room temperature as you preheat the oven to 200ºC.
Sprinkle with the remaining cheddar and parmesan. Bake in the centre of the oven for 20-25 minutes.
Serve immediately, with a side salad if you’re feeling virtuous.