Welsh Rarebit

servings: 4

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.

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.