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My Welsh Rarebit On Toast

3.0/5 rating 1 vote
  • Serves: 2
  • Prep Time: 10 mins
  • Ready in: 5 mins
  • Difficulty: Very Easy
  • Print:
My Welsh Rarebit On Toast
 

Ingredients

  • 2 slices bread
  • 80g Caerphilly cheese, finely grated
  • 80g Cheddar, finely grated
  • 1 level tsp English mustard powder
  • pinch or 2 ground black pepper
  • 3 tbsp hoppy beer, such as Spitfire

  • Worcestershire sauce, to taste
  • 3 egg yolks

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Method

  • Preheat a grill to medium heat and toast one side of the bread slices.
  • Place the cheeses, mustard powder, pepper, beer, Worcestershire sauce and egg yolks into a bowl and mix well.
  • Pile onto the uncooked side of the toast in the centre, and then spread out the mix to the edges, keeping the centre slightly domed.
  • Repeat with the second slice, then place both on a baking tray.
  • Place the tray on the middle shelf of the grill and start to cook.
  • Once the top is starting to lightly brown, slide the tray onto the bottom of the grill and cook until all the cheese is glazed, smooth and perfect.
  • Cool for 1 minute so the cheese and egg set slightly, then cut into triangles and serve. The centre of the dome should be soft and not overcooked.
  • Top with a poached egg for a buck rarebit.

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