Cheese on 'toast'Screen stays on
Weigh · step 1 of 7
Servings
Weigh
Egg white, raw
10 g
Put the bowl on the scale and press tare before each one.
Weigh
Egg yolk, raw
10 g
Weigh
Cream cheese, full fat, block
16 g
Weigh
Pesto (refrigerated)
2 g
Weigh
Butter, unsalted
13 g
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Cornstarch (cornflour)
3 g
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Olive oil
7 g
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Mayonnaise
6 g
Weigh
Cheddar cheese, medium
11 g
Grams change with the number of servings; the carbs in each serving stay the same.
Heat the oven to 300 to 325 °F (150 to 160 °C).
Mix the cream cheese with the egg yolk.
Whisk the egg white with a pinch of cream of tartar until stiff and fold in the cheese mixture.
Grease parchment with a little of the oil and shape the mix into two rounds about 7 to 8 cm across. Bake 15 minutes.
Grate the cheddar. Melt the butter, stir in the cornstarch, then the cheddar, mayonnaise, the rest of the oil and the pesto.
Spread over the bases, brown under a hot grill and cool 2 minutes before eating.