Serves 6-8

1 cup | 2 sticks | 228g BUTTER

1.5 cups | 1 medium | 244g RED ONION

1 cup | 3 stalks |150g CELERY

4 tsp | 9 cloves |20g GARLIC

1.5 tsp SALT

0.5 tsp PEPPER

3 cups |700g VEG OR STOCK OF YOUR CHOICE

3 EGGS

Preheat your oven to 350°F.

In a pan, melt the butter.

Add and sweat onion and celery for 5 minutes.

Add the garlic, salt & pepper and cook for another 5 minutes.

Add the stock.

Once heated, temper the stock into the eggs.

Pour the stock and eggs over the bread and fold to coat.

Oil a baking dish (we used a 10” round dish), then add the bread mixture, cover with foil and bake for about 30 minutes or when the internal temperature is 165°F.

Eat & be stuffed.