Thursday, 2 February 2017
Veggie croque monsieur
Bread (rye in our case, low gluten)
1. Sautee chopped onion and crushed garlic in some of the oil form the sundried tomatoes. When the onion is soft add in sundried tomatoes and cook, very gently, until they are softenned into a paste.
2. Grate cheese and mix with eggs and a spoonful of mustard.
3. Toast slices of bread.
4. Spread the toast with the tomato paste, and top with cheesey egg mixture. Return to the grill until the top is golden and the egg set.
5. Serve with salad and olives - delicious.