Welsh Rarebit Rolls

Name: Welsh Rarebit Rolls
Ingredients: 4 multi-grain rolls, 10-12cm; 1 tablespoon butter or 1 tablespoon margarine; 1 large onion, halved and thinly sliced; 3 garlic cloves, finely chopped; 2 eggs; 34 cup Greek yogurt or 34 cup light sour cream; 2 teaspoons wholegrain Dijon mustard, to taste; 1 -2 teaspoon Worcestershire sauce, to taste; 1 tablespoon dried chives; 1 tablespoon dried parsley; 1 cup tasty cheese, grated

11 ingredients

3 steps

Ingredients

4 multi-grain rolls, 10-12cm
1 tablespoon butter or 1 tablespoon margarine
1 large onion, halved and thinly sliced
3 garlic cloves, finely chopped
2 eggs
34 cup Greek yogurt or 34 cup light sour cream
2 teaspoons wholegrain Dijon mustard, to taste
1 -2 teaspoon Worcestershire sauce, to taste
1 tablespoon dried chives
1 tablespoon dried parsley
1 cup tasty cheese, grated

Directions

1

Preheat the oven to 200C/180C fan-forced, scoop out the centres from the rolls leaving about 1cm-thick shells and place the rolls on a baking tray.
2

Melt the butter in a pan over a moderate heat, and saute the onion and garlic, stirring, for 4-5 minutes until soft and golden, then divide the onion and garlic between the bread roll shells.
3

Whisk the eggs with the yoghurt, mustard and Worcestershire sauce, season with black pepper, chives and parsley, and spoon the mixture into the rolls; top with cheese and bake for 20-25 minutes or until the filling has set.