Welsh Rarebit Rolls

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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
• 3/4 cup greek yogurt or 3/4 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

Recipe

• 1 preheat the oven to 200°c/180°c 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 sauté 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.