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Ingredient of the Week, Bread: Country Tomato Pie

brown-breadThis would make a lovely lunch or a light dinner. It’s a good way of using up leftover brown bread slices. Most of the ingredients you may either already have; the rest can be easily bought pretty much anywhere. A cheap meal.

This serves three.


  • 12 wholemeal bread slices
  • 2-3 sliced tomatoes
  • 1-2 spring onions, chopped
  • 1 small egg (or most of a medium egg)
  • 75ml/ 1/8 pint milk
  • 25g/ 10z of pecorino or parmesan cheese, thinly sliced
  • A pinch of dry oregano (or three times that amount fres)
  • 2 dessert spoons olive oil
  • Butter for greasing
  • Salt and pepper


  • Preheat oven – 180°F/ Gas Mark 4.
  • Heat oil. Cook spring onions on a low heat for 5 minutes, stirring occasionally. Lightly season with salt and remove from the heat.
  • Cover the greased dish with half the bread, top with spring onions
  • the tomato slices on top, sprinkle with the oregano, and cover with the remaining bread
  • Beat the egg with some salt and pepper, and cover the mixture
  • Top with the cheese and cook in the oven for about 20 minutes, until the cheese has melted and turned golden-brown

Tomorrow, I’ll post the last of the recipes for leftover bread. They’re two traditional staples of Sunday roast.

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