I console myself when autumn comes by eating like an animal preparing for hibernation. And this little dish serves well as a meal at any time but I like it for breakfast, especially when you need something to fill you up and make you warm inside. Forward planning will make this perfect: leaving the eggy milk mixture to steep into the bread while you’re in the shower / going to get a paper.

For 2 people

2-3 large slices of bread per person, preferably white crusty bread.
Prosciutto / parma ham – 2 slices each
4 eggs
Dash of milk, not too much
Sea salt & freshly ground pepper to taste
½ teaspoon Dijon mustard (optional)
Knob of butter

To add:
Either chopped parsley or, if you want something sweet, cinnamon sugar (sugar and cinnamon – as it sounds) sprinkled over the top or chopped bananas and maple syrup – trust me, it goes great with the bacon!

Cut each slice of bread about 2cms thick. Get a shallow dish (I use the measuring bowl from my scales, or a pyrex dish / pie dish is great). Mix the eggs, milk, salt and pepper and mustard (if using) together in a jug, vigorously. Needs to be smooth, custard colour. Now lay the pieces of bread flat and pour the mixture over. Leave it for 10-15 minutes while you dry your hair or check your emails. This is key. Then turn over again for 5-10 minutes. Turn the grill on to heat up. Melt the butter and gently fry the eggy bread on a low low low heat (as Flo Rida say), so it cooks slowly. Turn over only after 5 minutes and do the same. Put the prosciutto under the hot grill for a couple of minutes – it should be crispy when it comes out, watch it carefully.
The eggs will have soaked through the bread, giving it a moist, golden, almost creamy texture on the inside and a crunchy, braised exterior. Put the ham over the top; it gives the bread a salty flavour and goes perfectly with either chopped parsley or the more exotic banana and maple syrup combo or cinnamon sugar as toppings. Mmmm…

Enjoy!