Preheat and prep. Heat your oven to 180°C (160°C fan, gas mark 4). Slice the slab of rolls horizontally through the middle so you have one large top piece and one large bottom piece. Place the bottom half in a baking dish roughly the same size — it should fit snugly, not rattle around.

Whisk the eggs. In a large bowl, beat the eggs with the milk, salt and pepper for about 30 seconds. You want the mixture completely uniform, with no streaks of white left. It should look pale yellow and slightly frothy at the edges.

Cook the eggs gently. Melt the tablespoon of butter in a wide non-stick pan over medium-low heat. Pour in the eggs and let them sit undisturbed for 20 seconds. Then stir slowly with a spatula, pushing the set edges toward the centre. Stop when the eggs are just barely set — they should look glossy and slightly wet, about 3–4 minutes. They will finish cooking in the oven, so pull them off early.

Build the base. Lay the egg mixture evenly over the bottom rolls. Scatter over the cheddar, mozzarella and spring onions. The cheese should cover the egg in a fairly even blanket so every bite gets some.

Add the lid. Place the top slab of rolls over the filling. Press down gently with your palm so everything settles together.

Brush and season. Stir the oregano and garlic granules into the melted butter, then brush this generously over the tops of the rolls. You should hear a faint sizzle as it hits the warm bread. Finish with a sprinkle of sesame seeds.

Bake. Cover the dish loosely with foil and bake for 12 minutes. Remove the foil and bake another 6–8 minutes, until the tops are deep golden and the cheese is bubbling at the edges. The kitchen will smell of warm garlic and toasted bread.

Rest and slice. Let the sliders sit for 5 minutes before cutting along the roll lines. This brief rest stops the cheese from running everywhere and lets the layers firm up.