This 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.

Ingredients

• 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

Instructions

• 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.

Related posts:

1. Ingredient of the Week, Leftover Bread: Italian Bread Soup with Tomato
2. Ingredient of the Week: Cashew Nuts
3. Ingredient of the Week: Asparagus