Fried eggs on chilli cheese toast


The Press and Journal (Aberdeen and Aberdeenshire) - - MIDWEEK MEAL -


80g ma­ture ched­dar, grated

1 or 2 thick slices of white bloomer, sour­dough or brioche (de­pend­ing on size and level of hunger)

2 spring onions, chopped 1 green chilli, very finely chopped 1tsp veg­etable oil (op­tional) 1 or 2 large eggs (one per slice of toast) Coarsely ground black pep­per To serve: Tomato ketchup


Firstly, let the grated cheese come up to room tem­per­a­ture; it needs to be quite soft and work­able.

Heat the oven to 240C/Fan 220C/Gas 9. Place a bak­ing tray in­side to warm up.

Toast the bread un­til very lightly browned on both sides. Set aside to cool slightly while you pre­pare the top­ping.

Put a small hand­ful of the grated cheese (roughly 10g), one tea­spoon of chopped spring onion and a pinch of green chilli to one side, to be used when you fry the egg(s).

Crack the egg(s) into a cup or small bowl, be­ing care­ful to keep the yolk(s) in­tact.

Put the re­main­ing cheese, spring onions and green chilli into a bowl, add plenty of black pep­per and mix well. Us­ing the back of a spoon (or your fin­gers), work the cheese mix­ture into a paste by press­ing it firmly into the side of the bowl.

Spread the cheese mix evenly over the toast and press it in, us­ing the back of the spoon, to cre­ate a firm, even layer that goes all the way to the edges of the toast. Place on the tray in the oven and cook for six to eight min­utes, un­til deep golden and bub­bling.

While the chilli cheese toast is cook­ing, warm a fry­ing pan over a high heat and, if us­ing, add the oil. Gen­tly tip the egg(s) into the hot pan and add some black pep­per. Top with the re­served grated cheese, spring onion and green chilli. Place the fry­ing pan in the oven and cook for two min­utes, or un­til the cheese is melted and the egg white(s) are cooked but the yolk(s) are still runny.

Care­fully slide the egg(s) onto the cheese on toast and serve right away, with plenty of tomato ketchup. l Recipe from Dishoom by Shamil Thakrar, Kavi Thakrar and Naved Nasir, pho­tog­ra­phy by Jon Cat­tam, Blooms­bury, £26.

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