Food

Cheese on toast, but make it extra special: the ultimate recipe

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Cheese on toast recipe

Bring some joy to your table - and your Instagram followers.

With our usual cafes and sandwich shops shut for the foreseeable future, it’s likely we’ll be relying on homemade lunches for a while. But if your WFH midday meals are getting a bit samey, here’s an easy way to mix things up. This recipe for Indian fried egg toast uses fresh chillies and mustard to bring flavour and heat to a classic cheese on toast. Add a fried egg (if you can get hold of any) because if this isn’t a time to throw an egg on top, when is? 

PREPARATION TIME:

5 minutes

COOKING TIME:

10 minutes

INGREDIENTS (SERVES 2):

  • 1 tsp salted butter, plus 1 heaped tbsp for the toast
  • 1 small onion, finely chopped
  • 2 thick slices bread
  • 150g mature cheddar, grated
  • 2 tsps hot English mustard
  • 1-2 tbsps fresh coriander leaves
  • 1-2 fresh green chillies, finely chopped
  • 3 eggs
  • 1 tbsp oil
  • Salt and freshly ground black pepper
  • Tomato ketchup to serve (optional)

METHOD

Step 1: Heat the butter in a non-stick frying pan over a medium heat. Once the butter has melted, add the onion and sauté until soft, about 3-4 minutes, then set aside to cool.

Step 2: Toast the slices of bread lightly, spread with some butter and place on a small baking tray.

Step 3: In a bowl, mix together the cooled onion, cheese, mustard, coriander, green chilli and one of the eggs. Blend together well.

Step 4: Spread this cheese mixture on top of each slice of toast and grill under a medium heat for 4-5 minutes, or until set and bubbling.

Step 5: Meanwhile, wipe the non-stick frying pan clean, add the oil and heat until nearly smoking. Fry the remaining eggs for a couple of minutes, so that the white is set and there is still a lovely runny yolk.

Step 6: As soon as the toasts are grilled, transfer to two plates, top with an egg, season and serve with ketchup if desired.

From Simple Spice Vegetarian by Cyrus Todiwala (£20, Mitchell Beazley), out now

Images: Matt Russell