Comments Off on My Welsh Rarebit On Toast

Servings 2
Calories 491 kcal
Prep Time10 mins
Cook Time5 mins

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.
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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.
Keyword cheese
Course Classic Main Courses, Nibbles
Cuisine ITV This Morning, Spring, Summer
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