A quick and tasty dish to serve for supper, Sage and Cheese Bake may be served with grilled tomatoes.
1 teaspoon butter
16 fl. oz. milk
8 oz. Cheddar cheese, grated
6 oz. fresh white breadcrumbs
2 teaspoons dried sage
2 small onion, finely chopped
2 teaspoon salt
½ teaspoon black pepper
4 eggs, separated
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C). Using the teaspoon of butter, grease a medium-sized ovenproof dish and set aside.
Pour the milk into a small saucepan set over moderate heat. Scald the milk (bring to just below boiling point). Remove the pan from the heat and set the milk aside to cool to lukewarm.
In a large mixing bowl, place the cheese, breadcrumbs, sage, onion, salt, pepper and egg yolks. Stir the mixture with a fork until it is thoroughly combined.
Gradually stir in the milk. Set the breadcrumb mixture aside for 30 minutes.
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Using a large metal spoon, carefully fold the egg whites into the cheese mixture. Spoon the mixture into the prepared dish. Place the dish in the oven and bake for 50 to 55 minutes or until the top is golden brown and the mixture has set.
Remove the dish from the oven and serve at once, straight from the dish.