Eggy bread & roasted vegetable cobbler

This will fill you up and your purse won't feel the pinch! Only 87p per portion

• Preparation: 20 mins
• Cooking: 40 mins
• Serves: 4

What you need:

• 1 red onion, cut into wedges
• 225g/8oz mushrooms, halved
• 2 medium courgettes, sliced
• 30ml/2tbsp olive oil
• 1 clove garlic crushed
• 8-10 slices baguette or French bread
• 6 large British Lion eggs
• 3 tbsp/45ml milk
• 5ml/1tsp dried herbs such as oregano or rosemary or mixed
• 50g/2oz cheddar cheese, grated
• salt and freshly ground black pepper

What you do:

1. Preheat the oven to 220C/Fan 200C/ Gas Mark 6. Place the onions, mushrooms and courgettes and oil in an ovenproof ceramic dish and toss together. Bake for 20 mins or until golden and tender. Remove from the oven and stir in the garlic.
2. In a shallow dish, beat the eggs with the milk, herbs and seasoning together. Dip the sliced bread in the egg, soak for a minute or two, then turn over and soak again. Transfer the soaked bread to the ovenproof dish and pour over any remaining egg.
3. Sprinkle over the cheese and bake for a further 15- 20 mins or until golden brown and crisp. Serve hot or warm.

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