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Cheese ‘n’ Tomato Breakfast

The bread I make in my silicon bread moulds is generally delicious but has a fairly small cross-section, particularly at the ends of the loaf. I must think about how I fold it up to give a more even result but it did inspire me this morning.

The small bits of bread, laid out for toasting, looked about the same size as the large tomato ripening on my windowsill (homegrown and I didn’t want to let it go to waste). Once I had toasted the bread, I topped each one with a thin slice of cheese, a thick slice of tomato and another thin slice of cheese before popping back under the grill to finish.


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