breakfast crostini

Breakfast crostini

Recipe from: 25 April 2012
Preparation time: 10 min
Cooking time: 20 min
 
A delicious and simple breakfast bake with cheese and bacon. Yum!
 
 
 

Ingredients

 
  • 8
    slices white or brown bread
  • soft garlic and parsley butter
  • 250
    ml
    grated mature cheddar
  • 150
    ml
    mozzarella cheese- grated or diced
  • 125
    ml
    parmasan cheese- grated
  • 65
    ml
    parsley- finely chopped
  • 6
    jumbo eggs
  • 200
    ml
    fat-reduced cream
  • 200
    ml
    milk
  • salt and milled black pepper
  • 4
    rashers streaky bacon- cut into batons
  • 250
    ml
    cherry tomatoes- sliced or quartered
Servings: Change Serving
 
 

Method

 
Spread the bread generously on both sides with the garlic butter and cut each slice in half, diagonally, so that you have triangles of bread. Place the triangles with crusts pointing upwards into four small individual oven baking dishes (lasagne dishes are perfect).

Mix together the cheddar, mozzarella, Parmesan and parsley. Divide into four portions and place nuggets of each portion in between the slices of bread.

Whisk together the eggs, cream and milk and season to taste. Pour in equal quantities over the bread and cheese arrangements.  At this stage, you can cover the dishes with cling film and chill for a few hours until required.

To complete, arrange the bacon and tomatoes over the top and bake in the oven preheated to 180ºC for 15 – 20 minutes or until the creamy egg custard is set and the exposed bread crusts golden and crisp. 

Remove from oven and serve.

Reprinted with permission of I Love Cooking. To see more recipes, click here.


 

Read more on: recipe  |  bake  |  dairy  |  eggs
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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