This might sound a tad weird to you, as we usually associate a clafoutis with a sweet custard and cherry bake - but here we've got an egg bake studded with ripe red tomatoes, some chopped rocket and a handful of grated parmesan. The recipe is inspired by a brunch proposed by Rose Lloyd in Sainsbury's magazine years ago, with bacon and onion ensuring a more rustic version. I remember first making this when holidaying in Tuscany with the extended family. It's a great, non-messy breakfast which will need almost an hour to prepare, though most of this is baking time in the oven, so you've got enough time on your hand to squeeze some oranges, cut some fruit and wake up those lucky enough to still be snoozing upstairs - alternatively, with your part done, let others do the dirty work and put your feet up on the terrace enjoying the early sunshine...
Savoury clafoutis with cherry tomatoes and rocket
7 medium eggs
150 ml double cream
60 g parmesan (finely grated)
40 g rocket (roughly chopped)
15 - 20 cocktail tomatoes
nutmeg, cayenne pepper and black pepper to season
Preheat the oven to 200 C.
Beat the eggs with the double cream in a mixing bowl until well combined. Add the parmesan cheese and rocket. Season well. Transfer to a greased flan tin and spread the tomatoes evenly.
Bake for 30 minutes until the eggs are set and the top is nicely browned. Serve immediately with fresh bread.