Running out of steam?

Feeling a little frayed around the edges? To make matters worse you've more guests staying over for New Year and whilst you might be out for the evening and have the food covered you've still got to think about breakfast, or, in reality brunch, on New Year's Day.

The following recipe may appeal.

BBB

(Bread and Butter Brunch)

Serves 8-10

French stick (225/250g) stale and sliced -

discard the heel ends

6 large eggs

200ml milk

200ml sour cream (or double will do – add a squirt

of lemon juice)

1 tbsp Dijon mustard

salt and black pepper

Bunch spring onions, finely chopped

100g mature cheddar, 175g Gruyere and

100g Red Leicester, grated and mixed together

Chopped chive to garnish

You will need a oven-proof serving dish approximately 24cm square – greased if not non-stick.

In a large mixing bowl whisk together the eggs, milk, cream, mustard and salt & pepper. Stir in the spring onions.

Arrange half the bread in the dish, overlapping the slices to fit. Pour over half the egg mixture and sprinkle with two thirds of the grated cheese. Cover with the remaining bread, again overlapping the slices. Pour over the remaining egg mixture and gently press down to help the bread absorb the mixture. Sprinkle the top with the remaining grated cheese.

Cover with cling film and put in fridge over night.

The following morning take the BBB out of the fridge and uncover so that it can come to room temperature.

Pre-heat your oven 180fan/200c/Gas 6.

Bake for 40/50 minutes or until puffed and golden. Set your timer for 40 minutes and check.

Let it stand for 10 minutes to set the “custard” before serving. Garnish with chopped chives.

The good news is that you're prepping this dish the day before and all you have to do is remember to take it out of the fridge the following morning – I suppose it does depend on how sore your head is!

It's exactly what's required as part of a hangover cure – serve with whatever you want, bacon and sausage are the obvious candidates. The beauty of this dish is that on its own it's vegetarian so you've all the bases covered - that's that sorted!

Happy New Year!