Ingredients

1. 30g Co-op unsalted butter, softened 2. 1 garlic clove, crushed 3. 3 Co-op British free range eggs 4. 450ml Co-op semi-skimmed milk 5. 125g leftover cheese, grated or chopped (we used Cheddar, Comté and Camembert) 6. ½ x 25g pack Co-op flat leaf parsley, chopped 7. 4 slices Co-op Irresistible white sourdough (about 260g), each sliced into 3 8. 5 rashers of Co-op British bacon, grilled then chopped 9. ½ x 225g pack Co-op piccolo tomatoes, halved;

Method

1. Preheat the oven to 180°C/fan 160°C/Gas 4 2. Mix the butter and garlic together, then use a little to lightly grease a medium roasting pan or ovenproof dish (about 1.3 litres) 3. Whisk together the eggs, milk, half the cheese, and most of the parsley, then season 4. Spread the sourdough with the rest of the garlic butter and place in the dish 5. Scatter the bacon, tomatoes and remaining cheese on top, then pour over the egg mixture. Leave to soak for 15 mins 6. Cook in the oven for 40-45 mins, until golden and puffed up 7. Remove and leave to stand for 5-10 mins, before serving, sprinkled with the remaining parsley