5 slices of brown bread
butter
298 g (10 1/2 oz) can asparagus spears, drained
175 g (6 oz) Cheddar cheese, grated
3 eggs
568 ml (1 pint) milk
salt and freshly ground pepper
pinch of mustard powder
butter
298 g (10 1/2 oz) can asparagus spears, drained
175 g (6 oz) Cheddar cheese, grated
3 eggs
568 ml (1 pint) milk
salt and freshly ground pepper
pinch of mustard powder
method
1. Cut the crusts from the bread and butter one side of each slice. Place a layer of bread slices, butter side up and cut to fit, in a buttered ovenproof dish. Layer with the asparagus spears and half the grated cheese. Cover with the remaining bread, butter side down.
2. In a bowl, lightly beat together the eggs, milk and seasoning. Pour over the bread in the dish and leave to stand for 1 5 minutes.
3. Bake in the oven at 190°C (375°F) mark 5 for about 50 minutes, until set and lightly browned. Serve immediately.
2. In a bowl, lightly beat together the eggs, milk and seasoning. Pour over the bread in the dish and leave to stand for 1 5 minutes.
3. Bake in the oven at 190°C (375°F) mark 5 for about 50 minutes, until set and lightly browned. Serve immediately.
serving amount
serves 4
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