As an avid lover of eggy bread, ham, cheese and sandwiches in general, this is the perfect weekend breakfast or light supper for P & I.
This dish needs an overnight soak, so I find myself preparing it with dinner the day before. I use a rectangular ovenproof dish , 23 x 15 in size. I also use our favourite types of cheese & ham, for maximum yumminess.
If, like us, you find the lure of the kebab shop is sometimes too strong after a night out, prepare one of these before you head out, whack it in the oven as soon as you get in the door. By the time you’ve got your jammies on, your make-up off and had a pint or two of water, this will be ready for eating.
- 4 slices of bread – I use granary, as it’s super yum.
- Your favourite kind of mustard – I use Dijon.
- Sliced cheese – I use Extra Mature Cheddar.
- Sliced ham – Wiltshire ham is quite good for this, but cheapy ham works just as well.
- Half an onion, finely sliced.
- 4 eggs (if you use more bread as you have a bigger dish, then do as many eggs as slices of bread)
- 80ml of milk
- Grated cheese for sprinkling (for the next day)
- Worcestershire sauce
- Make up the cheese, ham & onion sarnies, using a thin spreading of mustard on each slice, where you would use butter if so inclined.
- I then hack the sandwiches into squares and triangle to make it all fit into my dish. Having to squidge them in is a good thing.
- Beat the eggs & milk together, and pour over your squidged in sandwiches.
- Cover over with clingfilm, and leave in the fridge overnight.
- The next day, whack the oven on 200°C / gas mark 6 and put the Brunchwidges in the oven for 25 minutes, after sprinkling with Worcestershire sauce and grated cheese.