Cheesy Egg and Bread Bake with Roasted Tomato
Cheesy Egg and Bread Bake with Roasted Tomato
- Preparation time 70 mins
- Serves 4 people
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Ingredients
- 300 g white thick sliced bread, crusts removed
- 200g cheddar cheese, grated
- 100g parmesan cheese, grated
- 2 tablespoon parsley, chopped
- 2 tablespoon chives, chopped
- 8 eggs
- 3/4 cup lite pouring cream
- 40g butter, melted
- 1 large punnet assorted baby tomatoes
- 1 tablespoon olive oil
Method
- Cut the bread into small chunks. Place into a large bowl a long with the cheeses and herbs. Whisk the eggs and cream together. Season well. Pour egg mix over bread, leave to soak for 30 minutes.
- Preheat oven to 180o Celsius. Place the tomatoes in a baking dish, lightly brushed with the oil and seasoned. Place in the oven, for 10 minutes, until just soft.
- Lightly grease a 1 litre ceramic baking dish with the butter. Pour in the bread mix, drizzle over the remaining butter. Place in the oven for 30 - 40 minutes until puffed and golden.
- Serve immediately with the roast tomatoes.
Nutritional Information
- Serving size 375g
- Energy 3540kJ 846kcal
- Protein 44.3g
- Total fat 56.9g
- Saturated fat 30.3g
- Carbs (total) 37.1g
- Carbs (sugar) 6.3g
- Sodium 1240mg
- Fibre 3.4g
All nutrition values are per serve.