Eggy Bread and Vegetable Cobbler

Name: Eggy Bread and Vegetable Cobbler
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: British
Ingredients: 1 red onion, cut into wedges; 225g mushrooms, halved; 2 medium courgettes, sliced; 2 tbsp olive oil; 1 garlic clove, crushed; 8-10 slices baguette or French bread; 6 large free-range British Lion eggs; 3 tbsp milk; 1 tsp dried mixed herbs; 50g vegetarian Cheddar, grated

Serves: 4

Ready in: 30 to 60 mins

Eggy Bread and Vegetable Cobbler Recipe: Veggie

Ingredients
Method

Ingredients:

1 red onion, cut into wedges
225g mushrooms, halved
2 medium courgettes, sliced
2 tbsp olive oil
1 garlic clove, crushed
8-10 slices baguette or French bread
6 large free-range British Lion eggs
3 tbsp milk
1 tsp dried mixed herbs
50g vegetarian Cheddar, grated

method:

Preheat oven to 220C/425F/Gas 6. Toss the onions, mushrooms and courgettes in oil, put in an ovenproof dish and roast for 20 mins. Stir in the garlic and set aside.
In a shallow dish, beat the eggs with the milk, herbs and seasoning. Add the bread, soak for a minute or two, then turn over and soak again. Use to top the vegetables and add remaining egg.
Sprinkle over the cheese and bake for a further 15-20 mins or until brown and crisp.

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