An open-face, puffy cheese sandwich, otherwise known as Welsh Rarebit :)
This recipe is borrowed from the book "Devil's Food Cake Murder", by Joanne Fluke.
prep time10 Min
cook time10 Min
large, thick slices deli bread (egg, french)
sharp cheddar cheese, grated
tabasco, or favorite hot sauce
salt to taste
fresh ground black pepper
cream of tartar
How To Make
Preheat the oven to 450*.
Toast the bread until it's golden brown. Remove immediately.
Place the toast in the bottom of an 8" baking dish, that has been prepared with food release spray.
Separate the eggs into two medium bowls: 4 egg whites in one bowl, 3 egg yolks in the other. (save the remaining yolk for another use, such as scrambled eggs or fried rice).
Beat the yolks.
Stir in the mustard, salt and pepper, and hot sauce. Combine thoroughly. Set aside.
Add the cream of tartar to the egg whites.
Whip the egg whites, with an electric mixer, until they form stiff peaks.
Stir a large spoonful of whipped egg white into the yolk mixture, stirring gently until well combined.
Gently fold in the remaining egg whites, with a rubber scraper, to keep as much air/volume as possible in the mixture. (It's ready when there are no big clumps of egg white left.)
Carefully spoon the mixture over the toast in the baking pan.
Bake at 450* for 10 minutes, or until browned and puffy.
NOTE: This recipe is easy to double.
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