Recipe by ratherbeswimmin'
Top Review by French Tart
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:-)
- 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
Directions See How It's Made
- 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.