This jazzed up cheese toastie is packed full of flavour from Worchestershire sauce, grated vintage cheddar, mustard and eggs with a souffle texture.
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Welsh rarebit soufflé toasts
Like a cheese toastie, but even tastier!
- 30 mins preparation
- 5 mins cooking
- Serves 4
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Ingredients
Welsh rarebit soufflé toasts
- 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
Welsh rarebit soufflé toasts
- 1Preheat oven to 220°C (200°C fan-forced).
- 2Lightly toast 6 slices of bread.
- 3In a medium size bowl, combine cheese, onion, sauce, mustard and spice.
- 4Separate eggs. Add egg yolks to cheese mixture. Stir to combine.
- 5In a small bowl, beat egg whites until soft peaks form. Fold egg whites into cheese mixture; season.
- 6Place toast on oven tray; top with cheese mixture. Bake for about 5 minutes, or until cheese is melted and browned lightly.
- 7Divide tomato and rocket among serving plates; top with toasts. Serve immediately.
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