Serves 2

  • 6 slices of white bread
  • 175g (6oz) strong cheddar
  • 1 onion
  • 110g (4oz) fresh spinach
  • 110g (4oz) button mushrooms
  • 75g (3oz) butter
  • 2 eggs
  • 425ml (¾ pint) milk
  • 50g (2oz) grated Parmesan cheese
  • 4 cherry tomatoes
  • English mustard

Preheat the oven to 170C (325F, Gas mark 3). Chop the onion and fry in a quarter of the butter until soft.

Slice the mushrooms and add these to the pan. Chop the spinach and cook with the mushrooms until it has collapsed. Set aside.

Make three rounds of cheese sandwiches using the rest of the butter, a spread of mustard and the cheddar cheese.

Cut them into quarters. Layer them into an oven-proof dish scattering the spinach, mushrooms and onion in and around the sandwiches. Beat up the eggs with the milk and pour over the sandwiches.

Allow the bread to soak up the milk and then scatter over the Parmesan cheese. Bake in the oven for 35-40 minutes until cooked, puffed up and golden.