- 240 g grated cheese (I used a mix of Emmentaler and mature Cheddar)
- 3 T Hellmann’s mayonnaise
- 1 free-range egg
- 1 t baking powder
- 4 slices bread (I like low-GI seed wholewheat brown bread)
- butter, for spreading on your toast
Turn the oven’s grill to high.
Mix the cheese, mayonnaise, egg and baking powder well using a fork.
Toast the bread in a toaster, then butter.
Place a big tablespoon of the cheesy mixture onto each piece of toast and spread evenly. Place under the grill and bake until golden brown and puffy. Eat immediately.
Cook's note: Puffy cheese is similar to Welsh rarebit I suppose, or a croque monsieur, but without the fuss and the ham. Grated cheese, eggs and a dollop of mayonnaise (I grew up in the seventies after all) slathered on slices of bread and popped under the grill for a few minutes until it’s all puffed up and warm and soft inside. Kind of like you feel when you eat it.
This recipe was one of the TASTE team picks from the Jan/Feb 2019 issue. Discover the rest of the top recipe picks here.