The Modern Dairy by Annie Bell

Author:Annie Bell
Language: eng
Format: epub
Publisher: Octopus
Published: 2019-12-02T00:00:00+00:00

FRENCH TOASTIE

Double delight: French toast married with a melt. I like to pile it with a salad of tomatoes, something very basic – halve and season some cherry tomatoes with salt and set aside while you are making the sarnie. But otherwise a pile of peppery green leaves. It is quite filling, so if the brakes are working it should do for two, but a hearty appetite will probably be able to take care of the whole thing.

Serves 2

1 medium free-range egg

2 tablespoons skimmed milk

sea salt, black pepper

2 tablespoons rapeseed or olive oil

2 large thick slices coarse-textured day-old white bread

50g raclette, thinly sliced

grainy mustard

2 cocktail gherkins, thinly sliced

1 teaspoon runny honey

Whisk the egg with the milk and some seasoning in a shallow bowl. Heat a tablespoon of the oil in a large non-stick frying pan over a medium heat. Dip one side of a slice of bread into the egg and milk mixture and fry for 2–3 minutes, dipped-side down, until golden, then place, fried-side up, on a board. Repeat with the second slice.

Turn the heat down a little. Lay the raclette over one of the slices, smear with mustard and scatter over the gherkins, then sandwich with the other piece, again cooked side to cheese. Now dip the sandwich on both sides in the egg and milk mixture, carefully turning it using a spatula. Add the remaining oil to the pan with the honey and fry for about 1½ minutes on each side until golden and the cheese has melted. Move it around a little to colour it evenly, and don’t worry about the honey turning dark outside the sandwich, the idea is for the bread to turn deliciously golden and caramelised. Cut into triangles to serve.

HIGH IN CALCIUM | SOURCE OF VIT B12, PHOSPHOROUS, SELENIUM

Energy 376 Kcal | Fat 22.6g | Sat fat 7.4g | Carbs 27.9g | Sugar 5.2g | Protein 14.6g | Salt 1.5g

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