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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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In 'A Southerly Course' by Martha Hall Foose Ingredients:
1/2 lb hard hoop cheese (2 cups) or 1/2 lb extra-sharp cheddar cheese (2 cups) |
3 large eggs, separated |
1 teaspoon whole grain mustard |
1 teaspoon worcestershire sauce |
1/2 teaspoon prepared horseradish |
4 slices rustic bread, lightly toasted (1/2-inch thick, pain de campagne) |
Directions:
1. Preheat oven to 450°.
2. In a bowl, combine the cheese, egg yolks, mustard, Worcestershire sauce, and horseradish; set aside.
3. Whip the egg whites until they hold stiff peaks.
4. Add 1/3 of the egg whites to the cheese mixture and stir to combine.
5. Fold in the remaining egg whites.
6. Put the bread slices in a baking dish; spread the cheese mixture over them.
7. Bake for 10 minutes or until the cheese is puffy and bubbly-brown around the edges.
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