- 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
- 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.