Eggy cheese toast

I’m trying out a few simple recipes for lunch while on holiday. This one was originally designed for Sunday evenings, when you’re feeling peckish but you can’t really eat much (because a large Sunday lunch). It reminds me of my childhood, which is also why I like to eat it simply with some chopped tomatoes on the side.

4-5 slices of bread (I prefer to use sliced wholegrain bread, but use any type you like)
1 cup grated Gouda (or any other cheese you prefer, but use one that melts)
1 small onion, grated
3 large free range eggs
2.5 ml paprika
salt & pepper

Preheat your oven to 180 degrees.
Mix the cheese, onion, eggs, and paprika in a bowl. Add salt and pepper to taste.
Place the sliced bread on a baking tray, and toast lightly (only a few minutes, be careful not to overdo this part!).
Once the bread is lightly toasted, top it with the egg mixture, about 2-3 spoons per slice. Try to avoid spilling the mixture over the corners of the bread – you don’t want to waste any of the cheese.
Bake the toast for 15 minutes, or until the egg is cooked and the cheese has melted.
Serve as a light lunch for two, with your favourite salad.



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