Being half Dutch, I was brought up having an 'Uitsmijter' (Meat / Ham Sandwich with Fried Egg) for my tea many times. I have taken this childhood favourite and combined it with another classic, Welsh Rarebit, to create a great Veggie snack. Following the method below means that you will always have a runny Egg Yolk when you cut into the final dish. Using slices of Pre-formed Processed Cheese (or slices of Cooked Ham) will ensure the Egg Yolk remains whole and unbroken when you add the Rarebit topping prior to it going under the grill.

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HOW TO PREPARE

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• Cut 2 thick slices of the Sourdough Bread (3 cm thick) then toast

• Separate 2 of the Eggs, placing each Egg Yolk into a separate Small Bowl and both Egg Whites into the 3rd Small Bowl

• Crack the 3rd Egg into the Mixing Bowl, then add all the other ingredients into that bowl

• Beat the mixture together until fully combined. (If necessary loosen the mixture with a little of the unused Egg White)

• Using a sharp knife or small pastry cutter, create a small cavity (4cm diameter) in the centre of each slice of toast (1cm deep)

• Cut a piece of Pre-sliced Processed Cheese (into the same size as the cavity) and place it into each cavity, pressing it down

• Carefully place 1 Egg Yolk into each cavity on the toast (SEE IMAGE HERE) and season with Freshly Ground Black Pepper

• Place a whole slice of Processed Cheese on top of each Egg Yolk (Meat eaters can use a slice of Cooked Ham; trim to the size of the toast)

• Liberally spread some of the Cheese Mixture over each slice of toast making sure to cover to the edges of the toast

• Place the 2 cheesy toasts onto an Oven proof tray

• Grill on a high heat (but not too close to the grill element) for around 8 minutes until the cheese is bubbling and starting to brown

• Remove from the grill and serve

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