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Have you ever spent all your life calling something a name only to find out that, in fact, that's not what it's called at all? That's pretty much what happened with this cheese on toast recipe. My Official Treat Taster made it for me for the first time years ago and told me it was a traditional Welsh Rarebit recipe. Luckily, I did a bit of research before publishing the recipe on Pink Recipe Box and found out that his version of melted cheese on toast isn't anything like Welsh Rarebit in the slightest. However, it is amazing so I've still got to share it with you.
The only tricky step in this recipe is making sure that you've got the right egg-to-cheese ratio. You need it to be thick enough so that it will sit on top of the bread without running off, but thin enough so some of the liquid will soak into the bread. I suggest 2 eggs to ½ cup of grated cheese but, for the more visual foodies, this is the texture you're looking for:
So much cheesy goodness! It's certainly not the healthiest recipe, but you've got to use a lot of cheese if you want to make the best ever cheese toast, right? But on the plus side, cheese is full of calcium which strengthens our bones and teeth, so at least there's that.
Traditional Welsh Rarebit is made with beer, which I think is a bit weird to have for your first meal of the day. Unless it's Cinco de Mayo or you're on holiday. Saying that, I've just checked out Jamie Oliver's Welsh Rarebit with Attitude Recipeand it doesn't include any beer at all, although there is some creme fraiche. Confusing!
Anyway, back to my version of cheese on toast. It's crunchy, soft, gooey and crispy - everything I'm looking for when it comes to cheese on toast. And since it's made by combining the ingredients, slathering them on bread and leaving themto turn a beautiful golden brown in the oven, this recipe definitely wins in the cheese on toast vs grilled cheese war. There's no messy buttering of bread on both sides and having to constantly stare at a pan in this recipe. Yay!
So whether this is a Welsh Rarebit recipe or just a cheese on toast in the oven recipe, it doesn't really matter. What does matter is how quickly you can gather the ingredients, get into your kitchen and make cheese on toast!
📖 Recipe
The Best Cheese on Toast You’ll Ever Have
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 2 servings
Ingredients
- 2 eggs
- 2 teaspoons dijon mustard
- 2 teaspoons worcestershire sauce
- ½ cup grated cheese
- 4 slices thick of bread
Instructions
Preheat the grill (UK) / broiler (US) to as high a heat as it will go.
Crack your eggs into a bowl and beat with the mustard and worcestershire sauce.
Stir in the grated cheese and leave to one side.
Place the bread under the grill/broiler and toast on one side only for 5-10 minutes until it's done to your liking.
Flip the bread over and scoop the eggy-cheese mixture onto the soft, non-toasted side.
Place back under the grill/broiler and cook for 10-15 minutes until golden brown.
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Comments
Krissy @ Pretty Wee Things
We grew up eating these! Although, we called them "mousetraps" (no idea why!). Such a yummy way to enjoy cheese on toast, with added nutrients. xx
Reply
Nicola Quinn
Mousetraps! What an amazing name! That is so what I'm calling this dish the next time I make it!
Reply
Joanna @ Everyday Made Fresh
I've never heard of anything like it. I am not an egg eater, my youngest has an egg allergy, but my oldest daughter and husband love eggs and make them every weekend for breakfast, with a side of toast. I'll have to share this recipe with them because they will love it!
Reply
Nicola Quinn
I hope your family enjoy it as much as I do, Joanna. I love eggs - I can't imagine having an allergy to them! That's so sweet that you still make eggs for breakfast for your husband and oldest 🙂
Reply
Lauren
Yum, I forgot about these! I will have to make these for lunch tomorrow.
Reply
Nicola Quinn
That sounds like a great idea, Lauren 🙂
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Miz Helen
I agree, this does look like the best Cheese Toast! Hope you are having a wonderful day and thanks so much for sharing your awesome post with Full Plate Thursday!
Miz HelenReply
Nicola Quinn
I'm glad you think so, too, Helen!
Reply
Rohan
How do you keep the bread soft? I've tried it with different breads but they all go really hard, or the crust goes rock hard while the middle stays mushy. What am I missing?
Tastes great, though (:Reply
Gren Gaskell
?What kind of cheese is best?
Some just doesn't brown.Reply
Renee
Amazing! But I added cottage cheese and shredded some mozzarella ( ratio 1:1)
Then I added some green onion
It was my first time making it and it turned out perfectly! I used sliced ciabatta loaf bread- can cut perfect thickness while it remains ridged but chewy— perfect for this type broiling !Reply
