Yeast Extract and Cheddar Toast with a Poached Egg
Makes 1 serving

INGREDIENTS
2 slices, about 80 g Wholemeal bread
1 tsp, about 6 g Yeast extract
30 g Reduced-fat cheddar
1 large (55 g) Egg
A splash, for the poaching water Cider vinegar
To taste Black pepper

METHOD
1. Bring a pan of water to a bare simmer with a splash of vinegar. Crack the egg into a cup, slide it in and leave it for three minutes.
2. Toast the bread, spread the yeast extract thinly and grate the cheddar over.
3. Slide it under a hot grill for a minute until the cheese bubbles.
4. Lift the egg out onto kitchen paper, set it on the toast and add black pepper.

Contains gluten cereals, milk and eggs.
Supermarket loaves often contain soya flour. Check the bag.
Yeast extract from brewing carries barley. The maker says it is not suitable for coeliacs.

RECIPE NOTES
Reduced-fat cheddar melts less prettily and has 15 g of fat per 100 g against 35 g for the full-fat block. At 30 g that is 6 g of fat saved on the plate.
A teaspoon of yeast extract is all it takes. Two is salty enough to cover the cheese.

Full recipe: https://www.getfuel8.com/recipes/yeast-extract-cheddar-toast-poached-egg
