Buck rarebit

Buck rarebit

From
Posh Toast
Serves
6
Prep
40 mins

Most aficionados would argue that a good Welsh rarebit cannot be improved upon. That’s until you put an egg on it. A fried egg can improve almost any food and in the buck rarebit, it also creates a legendary hangover cure.

Ingredients

Quantity Ingredient
50g butter
50g plain flour
250ml ale
175g mature cheddar, grated
3 tablespoons creme fraiche
2 teaspoons english mustard
1 tablespoon worcestershire sauce
6 slices seeded bread
sunflower oil, for frying
6 eggs
handful pea shoots or baby leaf salad leaves
salt
freshly ground black pepper

Method

  1. Melt the butter in a saucepan and, once foaming, add the flour and stir well to form a paste. Cook for 30 seconds to 1 minute until bubbling. Gradually whisk in the ale until you have a smooth thickish sauce then let it bubble for 1 – 2 minutes. Add the cheese, crème fraîche, mustard, Worcestershire sauce and some seasoning and stir until melted and combined. Set aside to cool and firm up a little.
  2. Heat the grill to medium. Lightly toast the bread then spread the cheese mixture thickly onto one side. Pop under the grill for a few minutes, or until golden and bubbling.
  3. Meanwhile heat a little oil in a frying pan. Once hot crack in three of the eggs and fry until the whites are set but the yolks are still runny. Remove from the pan and repeat with the remaining eggs. Pop the fried eggs on top of the cheesy toast then grind over some more black pepper to finish. Serve with pea shoots or baby leaf salad leaves.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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