Welsh rarebit recipe

225g strong, mature Cheddar, grated
1tsp dried mustard powder
2 free-range egg yolks
1tbsp Worcestershire sauce
0.5 tsp cayenne pepper
4 thick slices sourdough bread

For the extra toppings
2 tbsp caramelised onions
4 slices smoked ham
2 free-range eggs

Preheat the grill to its highest setting. Place the cheese, mustard powder, egg yolks, Worcestershire sauce and cayenne pepper in a bowl and mix well. Toast the bread on one side, then cover the untoasted side with either caramelised onions or a slice of smoked ham. Divide the rarebit mixture between the slices of toast, ensuring that all the edges are covered. Place under the grill for 2 to 3 minutes or until the top is golden brown and bubbling. Fry the eggs while the rarebit is cooking and place on top. Serve with a simple green or tomato salad.

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