A fried egg transforms the Welsh rarebit into a buck.
Ingredients
Cider-braised leeks
Method
Main
1.For cider-braised leeks, heat oil and butter in a saucepan over medium heat. Add leeks and stir occasionally until starting to soften (5-7 minutes). Add cider, reduce slightly then cover, reduce heat to low and stir occasionally until tender (18-20 minutes). Add thyme, season to taste and set aside.
2.Heat butter in a small saucepan over medium heat. Add flour, stir occasionally until sand-coloured (2-3 minutes). Meanwhile, warm beer in a small saucepan over medium heat, then gradually add to flour mixture, whisking continuously until smooth. Whisk in cheddar, crème fraîche, Worcestershire and mustard, season to taste and set aside.
3.Preheat grill to high heat. Toast bread, turning once, until golden (1-2 minutes). Spread with leeks, top with cheese mixture and grill until golden (2-3 minutes).
4.Heat oil in a frying pan over medium heat, fry eggs in batches until just cooked (2-3 minutes), place on toast, scatter with thyme and serve hot with salad greens.
This recipe is from the August 2012 issue of .
Drink Suggestion: Farmhouse scrumpy. Drink suggestion by Max Allen
Notes