WELSH RAREBIT

WELSH RAREBIT

Serves 4

About

Directions

Place rack in the middle of the oven and preheat broiler.

Melt 1 tablespoon butter in a small saucepan over medium heat, then stir in flour using a rubber spatula. Cook, stirring often to ensure no lumps form, until mixture is golden brown and very fragrant, about 3 to 5 minutes. Stir in mustard powder and cayenne, followed by beer and Worcestershire sauce.

When mixture is smooth, turn heat to low and whisk in cheese until very smooth.Spread a thick layer of the mixture on toasted bread slices. Transfer to sheet tray and place under broiler until cheese is bubbly and edges of toast are crisp, about 4 minutes. Meanwhile, melt remaining 1 tablespoon butter in medium skillet over medium heat. When butter begins to foam, reduce heat to medium-low, crack eggs into butter, and fry until whites are just set and yolks are still runny. Place tomato slice, if desired, and one egg on top of each slice of bread; season to taste with salt and pepper. Serve immediately with cornichons or other pickled vegetables and a simple salad of greens and tomatoes in a lemon vinaigrette. Leftover cheese mixture may be refrigerated up to 1 day.

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Ingredients

2 tablespoons unsalted butter,
   divided
1 tablespoon all-purpose flour
1 ½ teaspoons mustard powder
¼ teaspoon cayenne
½ cup Guinness Stout
1 tablespoon Worcestershire
   sauce
4 ounces extra-sharp cheddar
   cheese, coarsely grated
4 slices lightly toasted
   pumpernickel bread,
   cut about ½-inch thick
4 large eggs
4 slices beefsteak tomato,
   optional
Coarse salt and freshly ground black pepper
Cornichons or pickled
   vegetables, for serving