Like many good brunch recipes, this is also just the ticket for an early evening supper, the sort you eat in your dressing gown before sophisticated adults feel it is entirely proper to dine.
The joy of this is that you make up the mustardy ham and gruyere sandwiches and cover with beaten eggs the night before, and just let them sit in the fridge melding into one savoury, gooey pudding overnight. The next morning goes as follows: oven on, egg-and-bread dish in; brunch effortlessly served.
Photo by Lis Parsons.
Recipe posted by Nigella