Prep 10 min
Cook 20 min
Serves 2
4 slices sourdough bread
1 tbsp unsalted butter
1 tsp cumin seeds
1 escallion shallot, peeled and finely sliced
2-3 green chillies (depending how hot you like it), finely chopped
½ tsp turmeric
1 tbsp plain flour
200ml milk
75g gruyère, grated
75g mozzarella, grated
4 slices of ham
2 Freshlay Farms Golden Yolker eggs
To serve
50g green leaves, optional
Chopped chives, optional
Olive oil, optional
Toast your sourdough bread and switch on your grill to medium. While it warms, heat a medium-sized saucepan over medium heat, add the butter and melt. Tip in the cumin seeds and wait until they start to sizzle. Add the sliced shallots and green chillies, with a pinch of salt and black pepper, and cook for 4-5 minutes or until softened. Then add the turmeric and plain flour, mixing really well to form a paste. Cook for a further 30 seconds and remove from the heat.
Gradually pour in the milk, again mixing well to prevent lumps. Once all the milk is added, return the pan to a medium heat and cook, stirring all the time, for 3-4 minutes or until the sauce has thickened to a double cream consistency. Finally, stir in a third of the grated gruyère and mozzarella – this is your green chilli cheese sauce.
Line a baking tray with non-stick baking paper, and lay two slices of toast on to it. Spoon a quarter of the sauce over each slice, then add the ham, and sprinkle on another third of both cheeses. Top with the remaining slices of toast.
Spread the rest of the cheese sauce on top of the sandwiches and finish with the last of the gruyère and mozzarella. Grill for 3-4 minutes or until the cheese is bubbling and browned. While the toastie is grilling, poach the eggs to your liking. Pop on top of the sizzling cheese, sprinkle with fresh chives and serve with green leaves on the side. Dress, if you like, with olive oil.
Show