People of the Illawarra, you don't know what you've been missing. It seems, if our newsroom is anything to go by, this state has somehow missed the culinary delight called "savoury toast".
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And no, for the millionth time this week, it's not French Toast. Savoury toast is the name of the dish. Savoury toast is a whole thing on its own, but it appears it may be a relic of my Tasmanian upbringing.
This realisation came about after a conversation around cooking in isolation and a confession that I'd managed, despite considering myself a decent cook, to completely stuff up majorly both pancakes and packet pudding.
Yep. I kid you not. "How the hell do you stuff up packet pudding?," I hear you ask. Well you put the water intended for the sauce into the pudding mix because you are not concentrating and you get a flat, eggy, butterscotchy pancake pudding which you wouldn't feed to the dog.
But during the confession, I admitted I had a craving for savoury toast and the blank looks which were coming back to me through the laptop spoke volumes. No-one had any idea what savoury toast was.
How has this simple, but deliciously tasty snack avoided the state like this? So I hit up my Tasmanian friends for the perfect recipe and here's a recipe for you to try in your isolation. Trust me, once you try savoury toast you won't look back.
INGREDIENTS
- 10 slices bread
- 300g bacon rashers finely chopped, just cooked
- 3 cup cheddar cheese grated
- 1 egg
- 1/2 finely diced onion, softened.
- 2 1/2 tbs tomato sauce
- 1 1/2 tbs barbecue sauce
- 2 1/2 tsp Worcestershire sauce
- 3 pinches salt
- 2 pinches pepper
METHOD
- Preheat oven to 180C.
- Line baking trays with bread.
- Combine remaining ingredients in a bowl.
- Spoon mixture evenly over the bread slices and bake for approximately 20 minutes.
- HINT: For more flavour you can add some powdered chicken stock and if you have an egg allergy add a small tin of Heinz spaghetti instead.
Julian O'Brien is the editor of the Illawarra Mercury.
