Pan Fried Cheese Toastie Food
FRIED EGG FLORENTINE TOASTIE
A fantastic toastie that makes a great breakfast or brunch treat - no need to bother with Hollandaise sauce
Provided by Chelsie Collins
Categories Lunch, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Remove the centre of both slices of bread with the rim of a drinking glass or a cookie cutter. Spread each slice with a little butter and top both with the cheddar and torn spinach leaves - pack as much cheese and spinach on as you can. Heat a large non-stick pan over a medium heat and drizzle in the oil.
- Once the pan is hot, sandwich the bread together. Using a fish slice, place in the pan and press down to brown. Cook for 4-5 mins on a medium heat until the cheese begins to melt.
- Flip the sandwich over and crack the egg into the hole in the middle. Cover the pan with a lid to cook the egg through for 3-4 mins. Transfer to a plate, drizzle over some sriracha and serve with spinach or watercress on the side.
Nutrition Facts : Calories 480 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium
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- Add the two slices of bread and lightly toast for 1-2 minutes per side. This is important to not have a ‘soggy middle’ with a crisper texture and slightly more flavor – it’s a win-win.
- Add the cheese. Feel free to divide it between both pieces of bread and put it all on one side. Optionally drizzle with a bit of honey and sprinkle with some chili flakes for a quick and easy way to boost the grilled cheese flavor. Then close the sandwich.Make sure to keep the heat at medium to medium-low – that way, you give the cheese a chance to melt without burning the bread. This is especially important when ‘pre-toasting’ the bread as I do.
- Move the cheese toastie to one side of the pan and sprinkle in a little water to the other side – just ½-1 Tbsp is more than enough. Then put on a lid and allow it to steam for 1-2 minutes.This will help the cheese melt faster without making the cheese toastie go soggy. Just make sure that the water doesn’t touch the bread at all.Alternatively, if you want to avoid all water – you can add the lid right after adding the cheese to the bread, before making it into a sandwich. Leave the lid on just long enough for the cheese to start melting, remove the lid, create the sandwich, and flip it over to continue cooking until ready.
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- To one piece of bread, add a nice grating of good-quality cheese that melts well, like Cheddar, Red Leicester or a mixture of the two.
- Place your second piece of bread on top, then cook in a sturdy non-stick frying pan on a medium heat for about 3 minutes on each side. This is important, because if it gets too coloured too quickly you won’t get the gorgeous ooze and melt in the middle, and this is all about encouraging that internal cheese lava flow.
- When lightly golden on both sides, lift the toastie out of the pan and grate a little layer of cheese into the pan where it was sitting, then add a little pinch of cayenne pepper.
- Place the toastie back on top. Leave it for just over 1 minute – wait for the cheese to bubble and the fat to spill out of it.
- Give the toastie a poke with a fish slice, and once it has a cheesy, doily-like crust on the bottom that moves as one, lift the toastie out of the pan and hold it on the fish slice for 30 seconds so the melted cheese hangs down, sets hard and forms an impressive cheese crown.
- Flip it onto the other side and once golden, serve, remembering to let it cool for a couple of minutes before attempting to tuck in.
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