A swiss way of Rarebit

I have considered and amalgamated the best parts of the following two points into a breakfast cheese rarebit moment.

1. I like fondue, I like the cloud of Gruyere stink that happens to a room when there’s a fondue going on. 

2. Everyone likes melted cheese and everyone loves cheese on toast. 

Grate gruyere cheese and another cheese, like emmental.  Gently fry onion and garlic in a small amount of butter and oil in a small pan. In a bowl mix together an egg, the cheese, dijion mustard. I put the mix in the small pan with the onion and garlic and a small teacup cup of vermouth (white wine good too).  Keep on a low heat so the egg doesn’t scramble and stir until smooth.

Spread on some good quality bread and put under the grill to brown.