Wartime Cheese Savoury

Another very easy dish from the Ministry of Defense Leaflet no.12. as found in my Eating for Victory Book. It says its for a main meal but we had it for breakfast with some fresh sliced tomatoes

The dish had a soft and pudding like texture... and I should have left it in the oven a bit longer to crisp up the cheese topping. It was quite nice and very savoury with all that cheese... plus I had kept some back to sprinkle on the top. It had a good flavour.. though next time I may increase the mustard

The dish serves four and I thought that one portion wouldnt be enough... but it was very filling so there was plenty. 

1 egg (i.e. I level tablespoonful of dried egg, 2 tablespoons of water).

1/2 pint milk, household milk or vegetable stock.

1 breakfast cup or 4 oz. breadcrumbs.

4 oz. grated cheese.

Salt, pepper and mustard.(I used a tsp of Dijon mustard)

• Reconstitute the egg and beat up with the milk. 
• Add the other ingredients. 
• Pour into a greased dish and bake for 20 minutes in a moderate oven until brown and set. (I baked at 350 for 25 minutes)
• Serve with baked jacket potatoes, mashed swedes and watercress

Eating For Victory