Ingredients:

  • 8 slices (approx. 1 inch thick) quality white bread (sourdough or farmhouse loaf)
  • 4 high-quality pork sausages, casings removed
  • 6 rashers smoked back bacon, chopped
  • 1/2 medium yellow onion, thinly sliced
  • 1 cup (approx. 100g) sharp mature Cheddar cheese, grated
  • 1 tsp English mustard powder
  • 1 tbsp unsalted butter or vegetable oil
  • 4 large eggs
  • 1/2 cup whole milk (120ml)
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • Pinch of cayenne pepper (optional)
  • Fresh chives, finely chopped (optional garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). In a frying pan, sauté the removed sausage meat until browned. Add the chopped bacon and sliced onion; cook until bacon is crisp and onions are softened. Drain excess fat and set aside.
  2. In a mixing bowl, whisk together the 4 eggs, milk, salt, pepper, and English mustard powder until thoroughly combined.
  3. Lightly grease a 9x9 inch square baking dish or 10-inch oven-safe skillet. Arrange 4 slices of bread along the bottom, overlapping slightly.
  4. Pour half of the egg custard evenly over the base layer of bread. Top with half of the cooked sausage/bacon mixture and half of the grated Cheddar.
  5. Place the remaining 4 slices of bread on top. Pour the remaining custard over this top layer, ensuring all bread is saturated, pressing down gently.
  6. Sprinkle the remaining sausage/bacon mixture and the remaining Cheddar evenly over the top.
  7. Bake for 30–35 minutes, or until the centre is fully set, and the top is deeply golden brown and bubbling.
  8. Let the sandwich rest in the pan for 5 minutes before slicing into 4 squares. Garnish with fresh chives, if using.