Welsh Rarebit
Category
Entrees
Servings
Ingredients
- 1 large egg
- ¼ cup beer or milk
1 tablespoon Cabot Salted Butter
- 1 teaspoon Dijon mustard
- Pinch ground red pepper (cayenne)
12 ounces Cabot Sharp Cheddar, (or substitute Horseradish Cheddar for part of the cheddar), grated (about 3 cups)
- 4 thick slices hearty bread
- Optional additions: fresh tomato slices and/or crisp bacon strips
Directions
- WHISK egg in small bowl until frothy and yolk and white are completely combined; set aside.
- SET a bowl over pan of simmering water or in double boiler. Combine beer or milk, butter, mustard and cayenne.
- WHISK in cheese gradually after butter is melted. Continue stirring until cheese is melted and mixture is smooth.
- WHISK in beaten egg and continue stirring for several minutes until mixture has thickened again (do not allow it to boil or it will separate).
- TOAST bread. If desired, top each toast with tomato and bacon. Spoon rarebit over the top.
Nutrition
Nutrition
- per serving
- Calories
- 390
- Fat
- 26 grams
- 40%
- Saturated Fat
- 16 grams
- 80%
- Cholesterol
- 129 milligrams
- 43%
- Sodium
- 526 milligrams
- 22%
- Carbs
- 18 grams
- 6%
- Fiber
- 3 grams
- 12%
- Protein
- 22 grams
- Calcium
- 588 milligrams
- 59%
Let’s get cooking
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