45 min cooking time

35 min preparation time

Serves 4 – 6


6 hard-boiled eggs
8 slices white bread
250 g rindless back bacon, chopped
500 g black mushrooms, quartered
25 ml (25 g) Clover Mooi River Salted Choice Butter
2 onions, sliced

125 ml Olive Pride Extra Virgin Olive Oil
5 extra eggs
2 ml salt
750 ml Clover Full Cream Fresh Milk
180 ml (72 g) Clover Mature Cheddar, grated
freshly ground salt and pepper to taste



  1. Preheat oven to 180°C.
  2. Boil eggs, remove shells and cut into half lengthways.
  3. Fry the bacon. Heat butter in a heavy-based frying pan and add mushrooms. Fry until mushrooms just turn colour. Remove from heat.
  4. Heat oil in another heavy based frying pan and add onions. Sauté onions until translucent.
  5. Cut the bread slices into 3 fingers each. Arrange a layer of half of the bread on the base of a greased ovenproof dish.
  6. Arrange the eggs, bacon, mushroom and onions over the bread. Arrange another layer of bread over the mixed layer.
  7. Beat the extra eggs, milk and seasoning together and pour over the bread and bacon layers. Allow to stand for at least 30 minutes.
  8. Place dish in an oven roasting pan and fill pan with water to cover the dish ⅔ up the sides. Bake in oven for 30 – 35 minutes or until almost set.
  9. Sprinkle the cheese and pepper over and bake for a further 8 – 10 minutes or until completely set and cheese is lightly browned on top. Cut into portions and serve immediately, sprinkled with fresh herbs.


  1. Replace the bacon with smoked salmon or trout ribbons.
  2. Replace bacon and mushrooms with fried leeks and cooked chicken breast fillets, cut into strips.
  3. For extra taste, cut 100 g Halloumi or Clover Tussers into strips and arrange over the top before baking.