A golden and airy delicacy that works for both breakfast and lunch
Yield
Serves 4
Prep Time
5mins
Cook Time
30mins
Difficulty Level
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Elevate your regular toastie into a heavenly soufflé toast – a golden and airy delicacy with flavours from Worcestershire sauce, grated vintage cheddar, mustard and eggs. Works for both breakfast and lunch.

Ingredients

  • 560 g multigrain sourdough bread, sliced
  • 140 g vintage cheddar, coarsely grated
  • 2 green onions, trimmed, chopped finely
  • 1 tbsp Worcestershire sauce
  • 2 tsps wholegrain mustard
  • ½ tsp cayenne pepper
  • 3 eggs
  • Salt and freshly ground black pepper, to season
  • 250 g red grape tomatoes, halved
  • 100 g baby rocket leaves
01.
Preheat oven to 220 C (200 C fan-forced).
02.
Lightly toast 6 slices of bread.
03.

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

04.

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

05.

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

06.

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

07.

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

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