Viking Toast is trending. Here’s how to make a pure Cork version of the viral snack
We can’t get enough of the stuff.
Viking Toast is the trending snack everyone’s raving about right now.
With a reasonable 300 calories per portion, the simple, straightforward recipe (an original from the Pinch of Nom cookbook, written by food blogging duo Kate Allinson and Kay Featherstone) is going viral as the world seeks out guilt-free comfort food to get us through the dull old weeks of January.
A quick and tasty blend of fried onions, Worchestershire sauce, mustard and cheese, all bubbled to perfection on crunchy toast, it’s the quickest way to elevate your work-from-home lunch.
It’s easily adapted to suit your tastes and food preferences too; fans are whipping up their own versions made with vegan cheese and flax eggs and creating low-calorie Viking toast by choosing low-fat cheese and skim milk.
There’s only one way it could be improved if you ask us: if all the ingredients were made in Cork.
Here’s what you need to make pure Cork Viking Toast:
- 40g Hegarty’s Cheddar cheese
- 1 West Cork Eggs egg yolk
- ABC bread, one slice
- 1/2 a tsp Worcestershire sauce ( a Cork-made version is available at Yellow House Provisions in Cloyne.)
- A pinch of mustard powder
- 1 tsp Gloun Cross Dairy milk
- Half an Irish Onion Co. onion, grown in West Cork
Here’s the method from Pinch of Nom:
- Finely chop the onion, add to a pan with a spray of oil and fry for three minutes.
- Mix the cooked onion and grated cheese in a bowl
- Add half a teaspoon of Worcestershire sauce and a pinch of mustard powder, the egg yolk, and milk to the bowl
- Season with pepper and sea salt and combine well
- Add the mix to the slice of bread and grill for 3-4 minutes or until the cheese is melted and golden
- Serve immediately