Baked Egg and Irish Cheddar Toasts
Tósta Cáise le hUbh·(toh-sta caw-sha le huv)
The 9 PM Supper: Late-Night Toasts and Leftovers
At 9:30 PM, the kitchen is quiet, the fridge hums, and the broiler element glows orange. By whisking an egg directly into sharp Irish cheddar, you create a savory, soufflé-like topping that refuses to separate into a greasy pool. The secret is to spread Kerrygold butter on the bottom of the bread and bake it directly on the hot pan. The base fries to a shatteringly crisp golden brown while the top puffs into a cheesy cloud. Eat it right there over the sink while the cheese still bubbles.
Ingredients
- slices sturdy whole wheat or sourdough bread2 large
- salted Irish butter1 tbsp
- egg1 large
- aged Irish cheddar3 oz
- Dijon or English mustard1 tsp
- Worcestershire sauce1 tsp
- black pepper1/4 tsp
- salt1 pinch
- fresh chives1 tbsp
Method
- 01
Preheat the oven to 425°F.
Line a heavy baking sheet with aluminum foil or parchment paper for easy cleanup.
- 02
Butter the bottom of the bread.
Generously butter one side of both slices of bread and place them onto the baking sheet buttered-side down. As they bake, the bottom will essentially fry against the hot metal, creating a crispy barrier that prevents a soggy toast.
- 03
Build the egg emulsion.
In a medium bowl, whisk the egg thoroughly until it is completely smooth and uniformly yellow, then whisk in the mustard, Worcestershire sauce, salt, and black pepper.
- 04
Fold in the grated cheddar.
Add the cheese to the egg mixture. Switch to a fork or spatula and gently mix until the cheese is completely coated and bound by the egg, forming a thick, chunky paste.
- 05
Spread the cheese mixture edge-to-edge.
Divide the mixture evenly between the two slices of bread, applying it to the un-buttered side facing up. Use your fork to spread the paste all the way to the edges of the crust. The moisture from the cheese protects the edges from burning in the hot oven.
- 06
Bake until puffed and golden.
Place the tray in the hot oven and bake for 10 to 15 minutes. You are looking for the cheese to be fully melted, the center to be puffed up like a soufflé, and the top to develop deeply golden-brown, bubbly patches.
- 07
Garnish and serve immediately.
Remove from the oven. The underside will be incredibly crisp. Sprinkle generously with fresh chopped chives and let cool for just a minute so the molten cheese sets slightly before eating.
Notes
Use slightly stale bread if you have it.
Stale bread holds up significantly better to the moisture of the heavy egg and cheese topping.
Avoid pre-shredded cheese at all costs.
Pre-shredded cheeses are coated with anti-caking agents that disrupt the melting process and will ruin the emulsion with the egg.
From Cook Irish-American Food.