Grilled Egg Sandwich

50 ml cheddar cheese, grated 1/4 cup
15 ml mayonnaise 1 tbsp
2 green onions, chopped 2
2 slices white bread 2
1 egg 1
30 ml milk 2 tbsp
- salt & pepper to taste -

In a small bowl; blend cheese, mayonnaise and onion. Spread thickly on one slice of bread. Top with other slice to make sandwich.

In a shallow dish; beat egg, milk, salt and pepper together. Lay sandwich in mixture. Press down with spatula so bread absorbs liquid. Leave to soak for few minutes.

Heat a lightly greased skillet over medium-high heat. Add sandwich and fry for 3 to 4 minutes on each side until puffed and golden brown.

Serves 1
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Red Pepper Mayo

2 sweet red peppers 2
125 ml mayonnaise 1/2 cup
10 ml red wine vinegar 2 tsp
- pinch cayenne pepper -

Broil or grill red peppers, turning several times, for about 20 minutes or until blistered and charred all over. Let cool, peel and seed.

In food processor; puree peppers. Add mayonnaise, vinegar and cayenne. Process until combined. This is great served on burgers or hotdogs and can be stored in the refrigerator for up to 1 day.

Serves 6
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