I know what you’re thinking, cheese on toast. Where’s the egg?
Let me tell you something. I don’t like egg.
Before you run for your torch and pitchfork, I’d like to clarify – I don’t like egg that looks like egg.
See, that made it clearer didn’t it?
What that means is that I don’t like boiled, fried, and poached eggs. They look like egg! White on the outside, yolk on the inside. It isn’t psychological, I swear. It’s something to do with the smell. And taste. That’s basically everything I suppose. I’ve never liked eggs that look like eggs.
I like the idea of eggs, if that makes sense. Farm fresh eggs from a corn-fed hen. With a beautiful sunny yolk and a speckled brown shell. See, I’m hungry already. But put a boiled egg in front of me and there will be consequences.
Eggs that I do enjoy: eggs in cake, meringue, omelette, chawanmushi, eggs in french toast, eggs in fried rice, eggs in clear soup…and so on.
What happened to me was a classic case of egg-envy, after which I thought about it and realised I didn’t like egg, and then made something tangentially egg-related. I found out that Bel was starting an Egg Series, and of course I wanted in on the action.
Her response: You don’t like eggs though…???
Well that’s true. I don’t like eggs. But I like cheese, and I like onions, and I like toast. And I like the gooey, cheesy mess that spills out when you cut into a slice of this. A gooey, cheesy, pungent mess that would not be possible without adding an egg or two.
And now I’ve made myself hungry again.
Cheese on Toast (You can call it eggy-cheese or cheesy-egg so that it fits into the Egg Series)
Taught to me by…. my Mum. Hello Mum! *waves*
2 slices of bread – I had small slices so I used 3, whole grain
1/2 to 2/3 cup of sharp cheddar, grated – if you’re greedy like me you can use more. If you prefer a more eggy flavour, stick closer to the half cup. Any other cheese should work too, it’ll just change the flavour a bit
1/4 of a red onion, chopped
Cherry tomatoes – these are just for you to eat so you can pretend that you’re having a healthy lunch. Though I guess in the grand scheme of things, cheese on toast isn’t too bad.
Branston Pickle – I like pickle with my cheddar, you should try it, it’s nice.
You can spice it up by adding any number of ingredients. I sometimes add a tablespoon of wholegrain mustard when I’m feeling posh, or chilli powder if I want something spicy. Mushrooms would probably be nice too.
- Butter the bread. Put it in the oven to toast for about 5 minutes. I butter my bread before toasting it in the oven, because I like to think it makes the bread crispier.
- In the meantime, mix together the egg, cheese, onion, and black pepper. Insert any extra fillings here.
- Eat some cherry tomatoes and think about how balanced your meal is now that you’ve done so.
- Remove the toast from the oven, and spoon the cheese-egg mixture on top of it.
- Put the cheese on toast back in the oven. It’s good to go when the shine just leaves the top of the cheese-egg mixture. This took me 8 minutes.
A note on oven settings: I have an oven with a convection + grill setting, so I used that at 200 degrees C. Anything with a heating element will work though! (oven, grill, barbeque….)
On hindsight, maybe I should retire from the egg series. This recipe doesn’t seem very egg-related at all, or rather, it is as egg-related as a slice of cake is to egg, or as ice cream (which has egg yolks in it) is to egg. Ah, well.