This is a delicious quick meal that can be had at any time of the day and perhaps one of my most favourite. Once I had an olive baguette that I used, and ever since, I’ve been adding olives into the egg batter. The dash of Worcestershire sauce is like a Welsh rarebit recipe – and adds a dash of oomph. Lots of herbs and chilies and then the best part is – lots of cheese on top – until nice golden and crispy!
Eat as is, with sides of ketchup or hot sauce, some Dijon works too!
The Recipe
Ingredients
2 slices of bread (preferably sourdough or baguette or any other sturdier bread)
1 egg
2 tbsp cream or milk
Salt and pepper to taste
2 tsp red chili flakes
2 tsp mixed Italian herbs
2 cloves garlic
1 tbsp olives
2 tsp Worcestershire sauce
¼ cup shredded cheese (parmesan or cheddar or a medley)
1 tbsp butter for cooking
1 egg
2 tbsp cream or milk
Salt and pepper to taste
2 tsp red chili flakes
2 tsp mixed Italian herbs
2 cloves garlic
1 tbsp olives
2 tsp Worcestershire sauce
¼ cup shredded cheese (parmesan or cheddar or a medley)
1 tbsp butter for cooking
Instructions
Finely chop the garlic and olives
In a shallow bowl whisk together the egg, cream, salt, pepper, herbs, sauce, and garlic and olives
Dip the bread into the batter and allow to coat properly
In a pan, warm the butter
Place the bread slices to fry well – about 3 minutes on the first side
Once you’ve flipped over once, generously sprinkle the cheese on top and allow it to melt on its own whilst the bottom side browns.
Serve up!
In a shallow bowl whisk together the egg, cream, salt, pepper, herbs, sauce, and garlic and olives
Dip the bread into the batter and allow to coat properly
In a pan, warm the butter
Place the bread slices to fry well – about 3 minutes on the first side
Once you’ve flipped over once, generously sprinkle the cheese on top and allow it to melt on its own whilst the bottom side browns.
Serve up!
