Cheesy Bread and Butter Bake

Name: Cheesy Bread and Butter Bake
Total time: 35 min
Yield: 4 servings
Ingredients: 1 medium whole wheat loaf (unsliced); 30 g unsalted butter (softened); 1 tbsp Dijon mustard; 300 g small leeks (trimmed and very thinly sliced); 2/3 cup sun-dried tomatoes (drained and roughly chopped); 2 cups 1% milk; 4 eggs; 2 strips bacon; 3/4 cup reduced-fat cheddar cheese (grated)

Best Health

A popular, farmhouse-style recipe, but with the addition of leeks and sun-dried tomatoes for a healthier result. Excellent for brunch or for an easy lunch, served with a simple salad.

Servings	Prep Time	Cook Time	Passive Time
4servings	25minutes	35minutes	20minutes soaking

Servings	Prep Time
4servings	25minutes

Cook Time	Passive Time
35minutes	20minutes soaking

Course Brunch, Lunch
Cuisine Bread and Muffins, Eggs, Vegetables

Ingredients

1 medium whole wheat loaf unsliced
30 g unsalted butter softened
1 tbsp Dijon mustard
300 g small leeks trimmed and very thinly sliced
2/3 cup sun-dried tomatoes drained and roughly chopped
2 cups 1% milk
4 eggs
2 strips bacon
3/4 cup reduced-fat cheddar cheese grated

Servings: servings

Units:

Ingredients

1 medium whole wheat loaf unsliced
30 g unsalted butter softened
1 tbsp Dijon mustard
300 g small leeks trimmed and very thinly sliced
2/3 cup sun-dried tomatoes drained and roughly chopped
2 cups 1% milk
4 eggs
2 strips bacon
3/4 cup reduced-fat cheddar cheese grated

Servings: servings

Units:

Course Brunch, Lunch
Cuisine Bread and Muffins, Eggs, Vegetables

Instructions

Trim the crusts off the loaf, then cut the bread into slices about 1 cm thick. Mix the softened butter with the mustard and spread thinly over half the slices. Make sandwiches by putting the unbuttered slices on top of the buttered ones, then cut each sandwich in half. Place in a lightly greased, 2 litre shallow, ovenproof dish, arranged like a jigsaw so that they fit snugly.
Scatter the leeks and tomatoes evenly over the bread. Whisk the milk with the eggs and season with freshly ground black pepper. Pour over the bread and vegetables, then leave to soak for 20 minutes.
Meanwhile, preheat the oven to 375°F (190°C). Use a grill pan or frying pan to dry-fry or lightly grill the bacon until just cooked, they will cook further in the oven. (Alternatively, the bacon can be cooked in the microwave.) Drain on paper towel and leave to cool.
When ready to bake, chop the bacon into small pieces and scatter the pieces over the bread and vegetables. Sprinkle the grated cheese on top, then bake for 25-30 minutes until puffed and golden. Serve immediately.

Recipe Notes

Variation: For a fishy bake, replace the bacon with 200 grams (7 oz) smoked cod fillets, poached in milk, then skinned and flaked. For extra flavour use the poaching milk to mix with the eggs. Scatter the fish over the leeks before soaking in the milk and egg mixture.

Per serving: 686 calories, 21 g fat (9 g saturated), 41 g protein, 75.5 g carbohydrate, 14 g fibre

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