Layered Gorgonzola and Confit Bake.

Moving to Africa has seen the hubbie spending 24 hours on-call at the hospital.  To avoid buying ready-cooked meals I’ve got into the habit of packing him off with homemade macaroni cheese to microwave for dinner.  But yesterday I thought I’d branch out. 

The combination of some hardening ciabatta, leftover gorgonzola, cheddar and some onion confit led me to invent this rather scrummy bake which, like my Marmite and Cheese bake, works very well warmed up in the microwave. 

Ingredients (serves 2)

4 slices of leftover white bread

50g butter

3 tbsp onion confit (see previous blog)

75 g of gorgonzola 

75 g of mature cheddar

1 egg

½ mug milk

½ mug of cream

Salt and pepper

Nutmeg

Method

1. Preheat the oven to 180C and butter a 2-person-meal-sized ovenproof dish.

2. Butter the bread and roughly chop into pieces that fit the dish.  Top with some onion confit.

3. Place a layer of the bread on the bottom of the dish and crumble the gorgonzola on top.

4. Top with the remaining bread and grate the cheddar cheese over the top.

5. Break the egg into a mug and whisk with a fork, top halfway up the mug with milk, then fill to the brim with cream. Season generously, especially on the black pepper front, and grate in a little nutmeg.  Pour over the bread and cheese, press the bread down with your fingers and allow the bread to soak up the liquid for 10 minutes.

6. Place the dish on a baking tray (to stop the cheese from bubbling over and onto the floor of your oven…) and cook in the preheated oven for 30 minutes or until bubbling and golden. 

Serve piping hot with a green salad.