Welsh Rarebit with Crispy Bacon and a Soft Boiled Egg
1 tsp (5 ml) English mustard powder
3 Tbsp (45 ml) white wine
a drop of Worcestershire sauce
1 Tbsp (15 ml) butter
180 g Gruyere cheese, grated
2 egg yolks
4 slices sourdough bread, lightly toasted
To Serve
4 soft boiled eggs (cooked 5-7 mins)
1 pkt bacon, cooked until crispy
micro greens, to garnish
Occasion, extravagance & level of difficulty
Fast cooking
Sophisticated
Luxury
special occassions
Simple recipes
Cooking appliance
Induction Hob
Grill
Tepan Yaki
Flavour
Savoury
Type of ingredient
Breakfast
Dairy
Recipe for
4 People
Temperate range
Warm
PreparationPlace the mustard powder, white wine, Worcestershire sauce and butter into a saucepan and bring to a simmer.
Reduce the heat, add the cheese and stir gently until melted. Do not let the mixture boil. Remove from the heat and whisk in the egg yolks.
Spoon some of the melted cheese mixture over the toasted bread and place under the grill until golden and bubbling.
Remove from the oven and top with crispy bacon and a soft boiled egg.
Garnish with micro greens and serve immediately.
Cooking time: 20 minutes
Reduce the heat, add the cheese and stir gently until melted. Do not let the mixture boil. Remove from the heat and whisk in the egg yolks.
Spoon some of the melted cheese mixture over the toasted bread and place under the grill until golden and bubbling.
Remove from the oven and top with crispy bacon and a soft boiled egg.
Garnish with micro greens and serve immediately.
Cooking time: 20 minutes