Mix all the ingredients together in a bowl until well incorporated, making sure to season very generously with salt and pepper.

Grease the sides of a small loaf pan (preferably non-stick) with the olive oil, then pour in the mixture.

Place the loaf pan in a larger pan and add enough water to come up at least a half inch or so around the base of the loaf pan to make a little hot 'bath' for the loaf pan. (NB: For the technically inclined, this is called a bain-marie in culinary lingo.)

Place the two pans in a moderate oven (180C/350F) for about 30 minutes or so, until the mixture is set. The exact time will depend on the size and shape of your loaf pan. To test for doneness, shake the pan a bit; it should not wiggle. You can also pierce the top of the loaf with a skewer or knife; if it's done, it will come out clean. (No worries about ruining the looks of your sformato, since the top will soon become the bottom and won't show.)

Remove the loaf pan from its bath and let the sformato cool for at least 15 minutes. (More if you like; in fact, to my mind it is even better when it cools completely.)

Place the loaf pan on a cutting board (or, if you want to serve it whole, on a serving platter) and, holding them together tightly with both hands, turn pan and board over. Shake the pan a bit and, with any luck, the sformato will come loose. Remove the pan et voilà, you have your sformato! Cut the loaf into slices and serve, either on a platter or in individual dishes, either by itself (as pictured) or with a bit of tomato sauce.