Cheese and Tomato Bake

This comforting combination is rather like eating a hot cheese and tomato sandwich.

Cheese and Tomato BakeTime 30 minutes
Calories per portion 554
KcalFat per portion 32.9gof which saturated 1.5g
Serves 2
Suitable for vegetarians
Suitable for freezing

Sliced bread 4 slices, crusts removed
Butter 25g (1oz)
Tomatoes 2, sliced
Mature Cheddar cheese 75g (3oz), grated
Eggs 2
Milk 150ml (¼ pint)
Salt and freshly ground black pepper

1 Preheat the oven to 200°C/Gas 6 and place a baking sheet in the oven to heat up.

2 Cut the slices of bread in half diagonally, spread with butter on one side and arrange them, overlapping, in a small gratin dish. Insert the slices of tomato between the bread and then scatter over the cheese, lifting up some of the bread slices so that some cheese goes under the bread.

3 Use a fork to beat the eggs into the milk and season with salt and pepper. Pour the milk over the bread.

4 Place the dish on the heated baking sheet and bake in the centre of the oven for about 25 minutes, until the top is a light golden colour and it feels firm when lightly pressed in the centre.

5 Remove from the oven and serve immediately.

This recipe is particularly good for using up bread that has gone slightly stale in the bread bin.

Recipe taken from Good Food, Fast Dairy Cookbook.

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