Stainboys Hangover Brunch

Take 6 slices of thick white bread (stale if possible) toast and cut the crust off.

Place these is the bottom of a casserole dish, cutting as required so it fills the bottom.

Make a classic cheese sauce, melt butter (25g) at the bottom of a pan add flour until a sticky ball is made (roux), leave on the heat to make it 'thirsty'. Add 1/2 pint of milk slowly in stages, stirring all the time, allowing the milk to be absorbed before adding more.

You should now have a thickish white sauce, slowly add all the cheese until melted down and season with salt and pepper and a spoon full of mustard.

Pour 1/2 tin of chopped tomatoes over the bread and add a teaspoon of sugar, pepper and a sprinkle of dried basil. Now pour over your cheese sauce.

Bang in the oven on 120c for 15 mins, check regularly to make sure the top is not catching, if it gets too brown stick some foil over it.

This gives you enough time to fry the bacon until crispy and poach the eggs. For perfect poached eggs boil a large pan of water and when it is vigorously boiling turn the heat down until it stops, grab a spoon and stir until you get a vortex, drop the egg in the middle and turn the heat to a slow simmer.

Grab the cassarole dish from the oven, plate up the 4 servings of the cheese bread mixture, place two slices of bacon each and the egg on top.

Enjoy with a little Tommy K or Hendersons Yorkshire Spicy Sauce.