Bread - sandwich sliced of any type
Butter or margarine
Butter approximately 12 - 14 slices of bread and place onto large flat baking trays
In a bowl place -
1 1/2 large tomatoes or 2 medium tomatoes finely diced
4 eggs
Diced ham or bacon - about 150 -200 grams
1 1/2 - 2 cups of grated cheese
2 teaspoons of dried onion flakes or 1/2 small onion finely diced
1 teaspoon of chives or parsley
Salt or garlic salt, pepper to taste
Mix all the ingredients together. The mixture should be wet and thick. Add another egg if needed.
Spoon onto bread and spread to the edges with a fork.
Cook in the oven for 25 - 30 mins @ 200c until the bread is golden underneath.
Serve hot. They are best eaten fresh but can be refridgerated for two days but must be covered. Can be frozen.
I remember these, we called them Welsh rarebits and they had worcestershire sauce added to the mix. A lunchtime favourite and great way to use up eggs.
ReplyDeleteMy Dad called them Horses Doovers. I think I like our Dads names for them better than the real thing.
ReplyDeleteThese look delicious Wendy, I can't wait to try them. My husband will love them.
ReplyDeletehors d'oeuvres - hmmm, now that gets the mind ticking. My family love finger food (the un-classy version of hors d'oeuvres :-) ) Your recipe brings back memories except I remember this filling in small puff pastry pockets or shells
ReplyDeleteInteresting variety to our favourite cheese slices: white bread, no butter, but topped with a mixture of 1 egg to 100g grated cheese; season with salt and pepper (usually I use 5 eggs and 500g cheese). Grill until lightly golden.
ReplyDeleteWe used to have these years ago too, like pizzas and still make them. Our version was a tin of spagetti - drain excess sauce. Add one egg, finely chopped onion (or spring onions), bacon. 1 cup Grated cheese. Can add mushroom, chopped tomato, salami, fetta cheese.
ReplyDeleteGrill one side of bread first and put filling on ungrilled side and grill until golden. yum. Good cold.