The one thing that I do with this recipe, as even my dishwasher struggles to move the baked on crispy bits is to use a disposable foil tray, failing that line your baking tray with foil - you will thank me later!
Ingredients
10 Large free range eggs
75g Cheddar Cheese
2 spring onions - finely chopped
dash of tabasco
salt and pepper to taste
drizzle of olive oil
(if you feel in the mood a touch of mustard powder is always good here too)
left over baguette - cut into 1 inch slices (9 slices - or enough to fill your baking dish snuggly)
Method
Place the baguette sliced side up into a baking dish and drizzle with olive oil.
In another dish whisk the eggs, and add the remaining ingredients except the cheese then pour over the waiting baguette.
Sprinkle chunks of cheese over the top of the bread
Cover and leave in the fridge over night or for at least 4 hours
Remove from fridge and pop in the oven for 35 - 45 minutes until golden, pillowy and the egg is set.
Serve either as a lunch with a side salad or for breakfast with slices of crispy streaky bacon and ketchup
Enjoy - Makes 4 servings
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