The Egg Series: Cheese on Toast

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
2 eggs
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
Butter
Black pepper

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.

  1.  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.
  2. In the meantime, mix together the egg, cheese, onion, and black pepper. Insert any extra fillings here.
  3. Eat some cherry tomatoes and think about how balanced your meal is now that you’ve done so.
  4. Remove the toast from the oven, and spoon the cheese-egg mixture on top of it.
  5. 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.

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