FOLLOW
WDC ON
INSTAGRAM

We post new recipes and tips regularly each week, so keep updated and don’t forget share your food with us!

#whatdadcooked
Cheats & Tricks

The WDC Raclette Egg Toast

Posted by

I’m watching Russel Norman on a Saturday morning cooking programme. Earlier in the week I was sitting in his London West End restaurant, Spuntino. I was there for the stuffed fried olives – a chef friend’s recommendation. Naturally, I was interested to learn about the man behind the growing Polpo empire and his Spuntino signature dish: truffled egg toast (a thick chunk of bread topped with melted fontina cheese surrounding egg yolk and drizzled and with truffle oil).

I’m inspired to make something simpler; a breakfast dish that does not require a preheated oven, a white loaf of bread – or truffle oil. I also want to use a whole egg – not just the yolks.  I’m reminded of the ‘frog in a hole’ or ‘egg in a basket’ type constructions that we cooked for the boys when they were young, as well as a croque-madame (cheesy-toast with egg). My raclette egg toast combines all these ideas.

You need a sandwich-type loaf of brown bread, raclette cheese (or fontina or any good melting cheese including mild cheddar) and a circular cutter.

Turn on the grill at high heat.

Cut a very thick slice of bread (1 ½ cm and 2 cm).

Then butter both sides.

Fry each side in a non-stick pan on a medium- high heat until lightly browned.

Take the toast out of the pan and put it on a board. Cut a circle disc out of the middle of the toast (stand the disc up so that it does not steam and go soggy).

Put the metal cutter and toast (together) back in the pan. Add a small knob of butter into the ring and add a medium egg, preferably one with a deep yellow-orange yolk. Let this cook for a minute. The reason the cutter stays in the toast is to prevent the egg white from leaking under (and into) the crisp base of the toast. After two minutes take of the heat and remove the ring.

Stack thin slices (or grated) raclette – or other cheese – around the edge of the toast without covering the egg-hole.

Put this under the grill until the cheese has melted and the egg is cooked. The knack is not to overcook or undercook the egg (you could always protect an over-cooking egg with the disc from the egg-hole – or make a little tin foil hat).

Sprinkle with bitter sweet paprika and chopped chives. Cut the disc in half and arrange with the toast.

It’s really good.

Post a Comment

Uncategorised

Easy Mid-Week Supper

This was an improvised quick dinner. I did not plan to post it, but it was so good I photographed it while we were eating it!

Picnic Chocolate Fondue

This idea has had two picnic outings this summer, both were huge successes.

20 Tasty Toppings for Toast

20 low-salt and low saturated fat ideas for a toast snack.

Uncategorised

Homemade Tortilla Chips From Soft Tortilla Wraps

Brilliant trick for making tortilla chips from normal (UK) supermarket tortilla wraps. (You can’t just fry them!)

Salt + Sweet + Sour + Hot

Thinking about food through these four prisms of taste can open up new possibilities for seasoning and adding flavour to our food.

How to Eat a Globe Artichoke

A handy tip for those who haven’t tried this magical vegetable before.

Do Chefs Eat Greens?

At home, I try to provide a balanced diet. That means two or three vegetables with each meal. In fact for a Sunday roast, the number of vegetables can rise exponentially…

Onigiri 3 Ways

Dad trials out three ways to prepare and eat Onigiri with shitaki mushrooms.

3 Ways to Cook Octopus

Octopus may not be everybody’s cup of tea. But do try it. Here are three way to cook it – hopefully one of these will inspire you to have a go!

3 Ways to Eat Raw Salmon

Dad’s three ways to prepare raw salmon. Follow the step by step guide to making salmon carpaccio, salmon tartare and even nigiri style sushi.

Foodies100 Index of UK Food Blogs
Foodies100


Copyright © 2017. All rights reserved. Recipes and photos created by Mr. WDC.
/html