Prep 30 mins
Cook 25 mins
- 6 slices multigrain brown bread
- 1⁄3 cup Dijon mustard
- 4 ounces gruyere cheese, sliced
- 3 ounces ham, sliced
- 6 eggs
- 1 teaspoon kosher salt
- 1⁄3 cup whole milk
- 4 tablespoons grated gruyere cheese or 4 tablespoons cheddar cheese or 4 tablespoons emmenthaler cheese
- Worcestershire sauce, a good sprinkling
- Spread the mustard on the bread slices and make sandwiches with the fine slices of cheese and ham; place each slice of cheese against the mustardy bread, and the ham between them.
- Make the sandwich and cut each one in half, making two triangles.
- Squish the sandwiches into a baking dish, approx 10 ½ inches x 8 ¼ inches and 2 ¼ inches deep.
- Beat the eggs, salt, and milk together; then pour over the sandwiches tightly packed into the dish.
- Cover the dish with plastic wrap and leave in the refrigerator overnight.
- In the morning, preheat oven to 400°; take the dish out of the refrigerator and remove plastic wrap.
- Sprinkle over the grated cheese and Worcestershire sauce; bake for 25 minutes.
Nigella rarely disappoints and this was a lovely little overnight breakfast recipe! We eat multigrain bread regularly and it worked well with this recipe. The mustard was a nice touch and we LOVE Worcestershire sauce, so that was a hit too! I sometimes find with Nigella , that her measurements are a little off, and I suspect that 1 to 1/4 cups of milk may be better in this recipe, and I will try that next time - the tops of the sandwiches got rather brown and they were not submersed under the eggy custard! I did try and push them down!! LOL! Overall a wonderful recipe that we both enjoyed and I will up the milk next time! Made for Hail the Chefs and VERY much enjoyed thanks! FT:-)
My nine year old daughter loved this so much she has asked for it weekly since. It was easy to throw together and great for comfort food.
The Dijon and Worcester really make this recipe. Perfect comfort food, I did find that you need to have a dish more on the small side so everything is squashed in that way the milk and egg cover the bread.