Toasted Cheese

Adapted by Dan Macey from Martha Lloyd’s Household Book

This is a very simple recipe which would have been made in Austen’s time with a salamander—an iron plate that was thrust over coals, until the food was heated. This recipe uses a skillet to toast the bread and then a very quick finish under the broiler to melt the cheese. This was reportedly one of Jane’s favorites—especially after long carriage rides.

Photo by Paul Savidge, Food styling by Dan Macey

Download or print the recipe PDF

Ingredients

2 eggs
4 ounces of good Cheddar cheese, grated
4 teaspoons mustard, grainy or Dijon
2 tablespoon butter
5 slices of good, crusty bread

Directions

• In a small bowl, combine the eggs, cheese and mustard and whisk together. Set aside.
• Set your oven to broil.
• Butter each slice of bread on both sides and then place in a large, heated skillet. Brown one side and then turn over and brown the other side.
• Place the toasted bread slices on a baking sheet and spread the egg/cheese mixture on top of each bread slice. Place under a broiler and watch closely; toast until the cheese is melted and bubbly.
• Remove from the oven and cut each slice into three pieces. Serve warm.