Ingredients
- 125g butter, softened
- 4 garlic cloves, peeled and crushed
- 1 tsp sea salt flakes
- 1 loaf day-old sourdough, cut into 2cm slices
- 1kg assorted overripe tomatoes (e.g. heirlooms, Roma and cherry tomatoes), thickly sliced
- 2 medium red onions, cut into thin wedges
- ¼ cup (60ml) extra virgin olive oil, plus extra to drizzle
- 8 eggs
- 1 cup (250ml) pure cream
- 100g parmesan cheese, finely grated
- 100g Greek feta, crumbled
- ¼ cup roughly chopped parsley
- Salt and freshly ground pepper, to taste
- Green salad, to serve
Serves: 8
Prep Time: 30 minutes
Cooking Time: 60 minutes
Method
- Preheat oven to 200°C (180°C fan forced). Combine butter, garlic and salt in a bowl. Spread each bread slice generously with garlic butter.
- Layer bread slices, tomatoes and onions in a 3 litre (32 x 22cm) ovenproof dish; drizzle with olive oil. Cook for 20 minutes or until golden.
- Pour over combined eggs, cream, half the parmesan and salt and pepper to taste; pour over bread. Bake for a further 20 minutes.
- Scatter over feta, parsley and remaining parmesan and cook for a further 15-20 minutes or until golden. Remove from the oven and allow to settle for 5-10 minutes before serving.
- Serve with a green leafy salad.
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