Yield: 1 servings
|1||Fat clove garlic|
|7 grams||Unsalted butter; (1/4oz)|
|2 tablespoons||Double cream|
|1 tablespoon||Whole grain mustard|
|180 grams||Mature chedder cheese; (6oz)|
|4 smalls||Bread rolls|
|12||Marinated anchovy fillets|
Peel and finely chop shallots. Peel and crush garlic.
Melt butter in a small pan, add shallots and garlic and cook slowly to soften. Do not allow vegetables to colour.
Beat eggs and cream together with a fork in a small bowl. Grate cheese. Add egg mixture to pan off heat and stir in mustard and grated cheese. Continue stirring until thoroughly mixed.
Cook over low heat, stirring constantly until mixture thickens and amalgamates. Treat it as you would lightly scrambled egg. Remove from heat, tip into bowl and allow to cool.
Split rolls and toast. Pile the cheese savoury onto the cut surfaces and toast again until golden and puffed up.
Slice anchovies in half lengthways. Cut olives in half and remove stones.
Top savouries with anchovies and olives. Return to grill to warm, garnish then decorate with sprigs of parsley and serve immediately.
Converted by MC_Buster.
Per serving: 302 Calories (kcal); 18g Total Fat; (50% calories from fat); 19g Protein; 21g Carbohydrate; 389mg Cholesterol; 402mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 3 ½ Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.