Ingredients
- 2 slices bread
- 80 g Caerphilly cheese, finely grated
- 80 g Cheddar cheese, finely grated
- 1 tsp English mustard powder, level
- pinch ground black pepper
- 3 tbsp hoppy beer,
such as Spitfire
- dash Worcestershire sauce, to taste
- 3 egg yolks
Instructions
- 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.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
My Welsh Rarebit On Toast
Amount per Serving
Calories
491
% Daily Value*
Fat
34
g
52
%
Saturated Fat
20
g
125
%
Trans Fat
1
g
Cholesterol
376
mg
125
%
Sodium
608
mg
26
%
Potassium
171
mg
5
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
27
g
54
%
Vitamin A
884
IU
18
%
Vitamin C
1
mg
1
%
Calcium
623
mg
62
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
