1 teaspoon dijon mustard
salt and pepper
40 g of mature cheddar cheese, finely grated
bunch of cherry tomatoes on the vine
1 very thick slice of barn bread
1 tablespoon coconut oil
large handful of rockets
a squirt of balsamic vinegar
Preheat your grill to the fullest.
Break the eggs into a shallow bowl that is large enough to dip your piece of bread. Beat the eggs with a fork and add the mustard and a good pinch of salt and pepper. Add the grated cheese.
Place the tomatoes on a flat baking sheet and cook on the grill for 8 minutes.
While the tomatoes are roasting, dip the bread in the egg and cheese mixture. Leave for about 30 seconds for the bread to absorb the mixture, then turn and do the same on the other side. Transfer to a plate.
Melt coconut oil in a pan over medium to high heat. Place the bread in the pan and fry for 2-3 minutes on each side until it is golden and crispy.
Transfer to a plate, remove the tomatoes from the grill and stack with the rocket. Spray on balsamic vinegar. Dream meal.