I have been eating cheese and toast since I was in the womb. It was my mums’ pregnancy addiction and she would eat cheese whenever she could and this addiction has clearly been passed on to me.
I would go round for lunch at my aunts’ house and she would always be there with the cheese on toast. It was always so delicious. Then as I hit the teenage years I would have cheese on toast around at my friends’ house and he used to always say that he had never met someone so addicted to cheese on toast!
Then came the cheese on toast at university. I should have avoided this because it was very high calorie and I was there eating it at least once a day. Maybe this is how people get fat when they go to university????
But my all time favourite cheese on toast was at Betty’s tearooms in the north of England. This place is famous for its luxury Welsh Rarebit and homemade baking and because it was a luxury place, it would cost a small fortune to go. But I loved it as a one off treat!
So a few years ago after moving to Portugal and missing my tea room visits I decided to make my own at home. This recipe is the one we created and the only difference between now and when we first did it in 2010 is that it has been adapted for the Air Fryer.
Traditional Welsh Rarebit Air Fryer Style #airfryer from @recipe_thisClick To Tweet
Very lightly heat up the bread in the Air Fryer so that it is almost like toast. The best way to do this is to give it 5 minutes on 180c.
Whisk the egg whites in a bowl until they form soft peaks.
Mix the egg yolks, cheese, paprika and mustard in a bowl.
Then fold in the egg whites.
Spoon it onto the partly toasted bread and cook in the Air Fryer for 10 minutes on 180c.