What do you do with a loaf of stale bread? Do you make breadcrumbs, maybe some croutons? Bakery style bread doesn’t tend to stay soft and fresh for very long in this house. Himself bought a turnover on Saturday and by this morning it was well past it’s optimal date. This recipe isn’t complicated and is extremely tasty. If you’re the type of person who is only ever left with a heel or crust of bread, just wrap it in paper and freeze it until you have enough to make this dish. Or maybe make a single portion for yourself as a treat. It’s easy to scale it up or down.
Bread And Egg Bake (serves 4)
- 4 medium eggs
- 3 tablespoons greek yoghurt
- 4 scallions (spring onions), finely chopped
- 200g tomatoes, chopped into chunks
- 300g stale bread, chopped into chunks
- 40g parmesan, grated
Note: You will need 1 tablespoon of sunflower oil to grease the baking dish.
This contains 354 calories per serving.
Preheat a (fan) oven to 170 degrees Celsius. Lightly grease a large baking dish using the sunflower oil. My dish is 18cm x 12cm.
Crack 4 eggs into a large bowl and mix with a fork until they are combined. Pour in the greek yoghurt and mix once more, before adding the scallions and tomatoes. Finally, stir in the stale bread chunks and ensure that they are well coated in the egg mixture. Leave to soak up the bread mixture for about 10 minutes then pour the contents of the bowl into the baking dish.
Place the baking dish in the oven for 30 minutes. After which time, remove the dish from the oven, sprinkle the grated parmesan on top and then return it to the oven for a further 10 minutes.
Serve with a green salad or possibly a side of beetroot pickle (that’s what I had today and it was perfect).