Cheesy egg slice and hash brown buns

Prep time: 15 minutes, plus cooling time Cook time: 40 minutes

Serves 10

A soft breakfast bun filled with wobbly, custardy, cheesy egg slice and crunchy hash browns is definitely one of the very best ways to satisfy a group’s eggy cravings. If it helps logistically, the egg slice could be made and portioned in advance, chilled, then reheated to order. Also, side note: this is one of those occasions when bright orange yolks really help the aesthetic.

INGREDIENTS

– 150ml double cream – 200g extra-mature – cheddar or Comté, coarsely grated

– 10 large eggs

– 20 hash browns

(to cook from frozen) – 10 rashers back bacon – 10 soft brioche

burger buns – mayonnaise, to serve – tomato ketchup,

to serve

METHOD

Heat the oven to 170C/150C fan/gas mark 3½. Line a low-sided 20 x 26cm baking tray with greaseproof paper.

In a small saucepan, gently warm the cream over a lowmedium heat. Add the grated cheese and stir until completely melted. Set aside for 4-5 minutes.

In a large mixing bowl, break and thoroughly beat the eggs with a whisk.

Slowly pour the warm, cheesy cream into the bowl, simultaneously whisking, until fully incorporated. Pour into the lined tin – if it’s the right size, the egg mixture will be 1½-2cm deep.

Bake in the oven for around 35 minutes, until just set.

Meanwhile, prepare the other elements (bake the hash browns; grill or fry the bacon; slice and toast the burger buns).

Remove the egg tin from the oven and leave to cool for 10 minutes, before turning out on to a chopping board, peeling away the paper and cutting into 10 equal squares. These could either be served immediately or chilled overnight and reheated to order (10 minutes at 180C/160C fan/gas mark 4, spaced out on a lined baking sheet).

To assemble, add a splurge of mayonnaise and ketchup to the bottom half of each bun. Top with a piece of bacon, 2 hash browns and then a cheesy egg square. Squirt a final blob of ketchup on top, add the bun tops and then serve.