Just the thing for brunch on Sunday – that late breakfast early lunch, borrowed from America. Its quick, tasty and needs few additions.
1 lb(450g) potatoes, halved or quartered, depending on size
4 Grade 3 eggs, hard-boiled
6 oz (175g) Lancashire cheese, crumbled
salt and pepper
1/2 pint (275ml) milk
6 oz (175g) tomatoes, sliced
Cook potatoes in boiling salted water for 10 minutes. Drain, rinse under cold water and slice.
Shell eggs and slice. Fill greased casserole with alternate layers of potatoes, eggs and 4oz(125g) cheese. finishing with potatoes and sprinkling salt and pepper between layers.
Pour milk into dish then arrange tomatoes on top. Sprinkle with rest of cheese and cook, uncovered, for 30 to 35 minutes in moderately hot oven set to 200C/400F/Gas 6.
Brunch in a mushrooms pot
For those who don’t take kindly to eggs, follow the above recipe but substitute 8 oz (225g) sliced and fried mushrooms for the eggs.