A childhood favourite that's as popular now as it has ever been. If time allows, let the bread stand in the eggy mixture until it is all absorbed, before frying until beautifully brown and crisp. This version has a cheese and pickle topping and is popped under the grill to finish off.
serves 1 - 2
65 ml (2 1/2 fl oz) fresh milk
1 egg, size 6
2 slices wholemeal bread
25 g (1 oz) butter
100 g (4 oz) Caerphilly cheese, grated
30 ml (2 tbsp) pickle
3 pickled onions, chopped
1. Beat together the milk and egg. Dip both slices of bread into the egg mixture, coating well on both sides.
2. Melt the butter in a large frying pan and fry the bread until golden brown on both sides. Keep warm.
3. Mix together the Caerphilly cheese, pickle and pickled onions. Spread the cheese mixture over the bread, then grill until golden and bubbling. Serve immediately.
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