Rarebit Soufflé

Let this be thine brunch…..

15 mins | serves 2 (or 1) | easy as 123 


100g mature cheddar, grated

1 egg, separated

25g parmesan, finely grated

1 tsp dijon mustard

2 splashes worcestershire sauce

1/2 red onion, finely diced

pinch cayenne pepper

2 slices wholegrain sourdough bread, toasted


Mix the cheeses together with the mustard, egg yolk, worcestershire sauce, cayenne and onion. Whisk the egg white to form soft peaks and stir into the cheese mixture. Divide between the toast and grill until golden brown.

Rare bit.


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