| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 1/4 |
oz |
Butter |
| 6 |
oz |
Grated mature cheddar cheese |
| 2 |
|
Shallots; (or 1/2 small |
|
|
; onion), finely |
|
|
; chopped |
| 1 |
|
Fat clove of garlic; crushed |
| 2 |
md |
Eggs |
| 2 |
tb |
Double cream |
| 1 |
tb |
Grain mustard |
| 4 |
sm |
Bread rolls; split and toasted |
| 4 |
|
Black olives; pitted and cut in |
|
|
; half |
| 12 |
|
Marinated anchovy fillets; split in half |
|
|
; lengthways |
| 4 |
|
Sprigs parsley |
INSTRUCTIONS
Melt the butter in a pan and soften the shallots and garlic - do not
colour.
Beat the eggs and cream together and add to the pan off the heat. Stir in
the mustard and grated cheese. Mix well.
Cook over a low heat, stirring all the time, until the mixture amalgamates
and thickens. Treat it as you would lightly scrambled egg. Leave to cool
whilst preparing the anchovy and salad garnish and heating the grill.
Pile the cheese savoury on to the eight halves of rolls and toast under the
hot grill until golden and puffed up. Top with the anchovies and olives and
pop back under the grill to heat them through. Serve with a little dressed
salad.
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