2 tbsp olive oil
250g rindless streaky bacon (either in rashers or in one piece), cut into ½ x 2cm pieces
1 slightly stale baguette or loaf, cut into roughly 2cm slices
200g Parmesan cheese, grated
200g Mozzarella, grated
100g Gruyère cheese, grated
Salt and freshly ground black pepper
100g Cheddar, grated
2 tbsp chopped chives
- Preheat the oven to 220°C/200˚C fan/gas mark 7. Place a large frying pan on a high heat and add the olive oil. When the oil is hot, tip in the bacon pieces and cook for 5-10 minutes or until browned and slightly crisp.
- While the bacon is cooking, lay out the bread slices in a 20x30cm ovenproof dish. When the bacon is cooked, remove from the pan with a slotted spoon and scatter over the bread.
- Place the Parmesan, Mozzarella and Gruyère in a food processor with the eggs and whiz for about one minute or until smooth. Season with salt and pepper to taste.
- Pour the egg and cheese mixture over the bread and bacon, then sprinkle over the grated Cheddar and chopped chives and season with pepper. Place the dish in the oven and bake for 15-20 minutes or until just set in the middle and puffed up and golden brown on top.
Per Serving 612kcals, 35g fat (15.1g saturated), 31.6g carbs, 1.8g sugars, 43.2g protein, 1.2g fibre, 1.5g sodium
This dish can be prepared an hour or two in advance, then cooked when you’re ready to eat. It can also be frozen before it’s baked- it will keep, covered, in the freezer for up to three months. Defrost completely before cooking.