Annie Bell’s French toastie recipe

French toast meets classic cheese toastie, with a filling of two cheeses and spring onion.

French toastie
Louise Hagger

SERVES 2

1 medium egg
50ml whole milk
40g grated scamorza cheese
40g grated red Leicester
2 spring onions, trimmed and thinly sliced
4 small slices of sourdough bread, or large slices halved
2 tsp vegetable oil
Pickled chillies (guindillas) or grainy mustard, to serve

  1. Whisk the egg and milk with a little seasoning in a shallow bowl. Combine the two cheeses and spring onions in a medium bowl. Heat a large nonstick frying pan over a low heat for 5 minutes.
  2. Dip both sides of each slice of bread in the egg mixture, trickle a teaspoon of oil over the base of the frying pan and fry the first side for 3-4 minutes until very lightly coloured. Remove these to a plate cooked side-up, scatter over the cheese and make into sandwiches.
  3. Add another teaspoon of oil to the pan and fry the sandwiches for about 4 minutes on the first side and 3 minutes on the second until golden and gooey in the centre. Halve and serve either with pickled chillies or mustard.