How to make an almost full English brunch casserole

Brunch is best when there’s no agenda, no timetable, no rush.

There’s nothing worse than hearing the ill-fated words: “We’ll need the table back at 1.30…”

Host brunch yourself and you can linger as long as you like. When you’re done, move from kitchen to couch and board games and box sets.

It doesn’t have to be complicated either. Think of this brunch casserole as a one pan, (almost) full English breakfast.

All it needs is a green salad or some sliced fruit to make it a meal.

Assemble it in the morning, pop it in the fridge and then into the oven when your guests arrive.

Replace the pancetta or bacon with crumbled sausage or chorizo if you like, and add a spoonful of dijon mustard or harissa to the egg mixture for some heat.

To make it vegetarian, skip the pancetta and instead add long slices of roasted courgette or sautéed mushrooms.

Any leftovers make an excellent lunch on Monday.

Serves 6 generously

About 200g of French bread, sliced into 2cm rounds
30g butter, melted
450g beefsteak tomatoes, cored and cut into ½cm slices
200g diced pancetta or smoked streaky bacon
3tbsp chopped chives
50g soft goat’s cheese
10 large eggs, beaten
500ml milk
9x13” / 33 x 23cm baking dish

Preheat oven to 185C

Fry the pancetta or bacon until cooked but not crisp. Place the bacon on a piece of paper towel to drain.

Lightly brush butter on the inside of the baking dish. Place the sliced bread in the dish, completely covering the bottom. Tear bits off if you need smaller slices to fill in spaces.

Brush the tops of the slices with the remaining butter. Next, add a layer of tomatoes and sprinkle generously with pepper and lightly with salt. Top with the pancetta/bacon, chives and goat’s cheese.

Combine the eggs with the milk and season with salt and pepper. The pancetta/bacon is salty so be generous with the pepper but only add about half a teaspoon of salt.

Slowly pour the liquid over the casserole. Let sit for at least a half an hour. Place in the preheated oven for around 25 minutes – it should puff up and the egg should be completely cooked in the centre.

Remove, let sit for a few minutes, then slice and serve.

@juliapleonard​