French toast meets classic cheese toast, with a filling of two cheeses and spring onions.
FOR 2 PEOPLE
1 medium egg
50ml whole milk
40 g grated scamorza
40 g grated Leicester red
2 spring onions, trimmed and thinly sliced
4 small slices of sourdough bread or large slices, cut in half
2 teaspoons vegetable oil
pickled peppers (guindillas) or grainy mustard, for serving
- Whisk egg and milk with a little seasoning in a shallow bowl. Combine both cheeses and spring onions in a medium bowl. Heat a large nonstick skillet over low heat for 5 minutes.
- Dip both sides of each slice of bread in the egg mixture, pour a teaspoon of oil on the bottom of the pan and fry the first side for 3-4 minutes until very slightly colored. Remove them to a cooked side up plate, scatter them over the cheese and make sandwiches out of them.
- Add another teaspoon of oil to the pan and fry the sandwiches for about 4 minutes on the first side and 3 minutes on the second until golden brown and gooey in the center. Cut in half and serve with pickled peppers or mustard.