Welsh Rarebit Soufflé Toasts - cooking recipe

Ingredients

5 oz aged Cheddar cheese, coarsely grated
2 None green onions, finely chopped
1 tbsp Worcestershire sauce
2 tsp wholegrain mustard
1/2 tsp cayenne pepper
3 None eggs, separated
6 slices multigrain sourdough bread, toasted
8 oz grape tomatoes, halved
4 oz baby arugula leaves

Preparation

Preheat the oven to 425\u00b0F.
Combine cheese, onion, sauce, mustard and cayenne pepper in a medium bowl. Add egg yolks and stir to combine.
Beat egg whites in medium bowl until soft peaks form. Fold egg whites into cheese mixture; season.
Place toast on baking pan; top with cheese mixture. Bake for about 5 mins, or until cheese is melted and lightly browned. Serve with tomato and arugula.