Name: Welsh rarebit soufflé toasts
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 560 gram multigrain sourdough bread, sliced; 140 gram vintage cheddar, coarsely grated; 2 green onions, trimmed, chopped finely; 1 tablespoon worcestershire sauce; 2 teaspoon wholegrain mustard; 1/2 teaspoon cayenne pepper; 3 eggs; salt and freshly ground black pepper, to season; 250 gram red grape tomatoes, halved; 100 gram baby rocket leaves

Ingredients

560 gram multigrain sourdough bread, sliced

140 gram vintage cheddar, coarsely grated

2 green onions, trimmed, chopped finely

1 tablespoon worcestershire sauce

2 teaspoon wholegrain mustard

1/2 teaspoon cayenne pepper

3 eggs

salt and freshly ground black pepper, to season

250 gram red grape tomatoes, halved

100 gram baby rocket leaves

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Lightly toast 6 slices of bread.

3.In a medium size bowl, combine cheese, onion, sauce, mustard and spice.

4.Separate eggs. Add egg yolks to cheese mixture. Stir to combine.

5.In a small bowl, beat egg whites until soft peaks form. Fold egg whites into cheese mixture; season.

6.Place toast on oven tray; top with cheese mixture. Bake for about 5 minutes, or until cheese is melted and browned lightly.

7.Divide tomato and rocket among serving plates; top with toasts. Serve immediately.

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Ingredients

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