Femail tests out the viral viking toast recipe from Pinch of Nom

It’s the recipe on everyone’s lips as people rave about its bold flavor and ease of cooking, but does Viking toast really live up to the hype?

The a pinch of names recipe, which has become popular online as people in weight loss groups rush to make the dish Welsh rarebit styleit is based on the viking pork dish from the healthy cookbook.

As more and more people make the dish and post their own attempts, Viking toast has been described as “very delicious” and many people vow to make it again.

But is it as easy to cook as people seem to say? And at just under 300 calories, does it really taste good? I tried to make the dish myself to find out…

Is Viking Toast, the viral 300-calorie Pinch of Nom recipe everyone is talking about, really good? I made my own (albeit slightly burnt) attempt to find out…

First of all, I have to add a disclaimer that I did a few ingredient swaps here and there where I couldn’t find things at the supermarket. I’m also not 100% sure of the method and have had to use my cooking flair.

However, after following what was a very simple recipe, I was pleasantly surprised by the results (as was my very lucky housemate, who asked me to make it again).

The Viking toast recipe couldn’t be simpler: as long as you can fry, roast and mix, you’ll be more than capable of preparing the dish.

I started by dicing a small onion (even smaller due to the fact that I had to remove several bruised and battered layers before using it) and set it aside.

I then heated up a small skillet and added some low calorie cooking spray. When it had heated up, I added the finely chopped onion.

I deviated slightly from the recipe to add a bit of olive oil to the pan to prevent the onions from snagging. However, if you want to keep the calorie count as low as possible, you can always add a small drop of water.

I fried the onion for about two minutes until pale and mushy, and set the pan aside.

While the onion was cooling I grated some cheese (the recipe calls for a reduced fat version but I used regular) and put it in a small bowl. I then cracked an egg, separated the yolk and added it to the bowl as well.

I added a splash of milk, a touch of Worcestershire sauce, and some mustard (although the recipe calls for dry mustard) and then added the cooled onions.

While I was tossing the ingredients together with some salt and pepper, I put two slices of bread in the toaster (one for me and one for my housemate).

Then just ten minutes after I started cooking, it was ready to assemble. I spread the mixture over the two pieces of toast and put them on the preheated grill, wishing them the best of luck. I’m not sure of the exact temperature the recipe calls for, but I chose 200 degrees.

The recipe calls for an onion to be fried. Although I wasn’t sure of the exact method, I decided to finely chop the onions, but thinly sliced ​​would work just as well, if not better.

Once the mixture was combined, I spread it on two pieces of toast to place under the broiler, although I later realized that I had divided one serving into two slices.

Once the toasted bread slices have been coated with the mixture, they are placed under the broiler for a few minutes.

After about four minutes the cheese started to bubble so I thought now was a good time to take it out.

Although the cheese mixture was a nice color, the toast that was not covered was a bit burnt. Turns out 200 degrees was too hot, oops!

However, the smell was very appealing and although I wasn’t particularly convinced when I started cooking, I was excited to try it by now.

After cutting off the burnt bits and waiting for it to cool down a bit, I took a bite of my first attempt at Viking toast, and was pleasantly surprised.

The combination of cheese, milk and egg yolk creates the effect of a quick béchamél sauce and is rich and creamy.

Meanwhile, the onions, mustard, and Worcestershire sauce give the topping a spicy kick that definitely keeps you coming back for more.

I was mindful not to overdo the topping as the cheese was already quite salty, but I think the balance was perfect. If you’re making your own attempt at Viking toast, I recommend that you be careful when adding salt to the mix.

The toast itself was super crispy (maybe because frankly it had been burnt on the sides) but the moist topping meant it hadn’t dried out.

About halfway through our snack my housemate and I realized I had used a recipe for one serving and spread it between two slices of toast and we couldn’t believe it – our Viking toast was getting filling even with the half the ingredients, so a full serving would definitely keep you satisfied for hours.

So does Viking toast live up to the hype? If you’re looking for a low-calorie meal with bold flavors, that’s actually quite filling, then I think you should probably give…

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