A fried egg transforms the Welsh rarebit into a buck.
- 50 gm butter, coarsely chopped
- 50 gm (1/3 cup) plain flour
- 200 ml dark ale
- 250 gm strong cheddar, finely grated
- 2 tbsp crème fraîche
- 2 tbsp Worcestershire sauce, plus extra to serve
- 2 tsp English mustard
- 8 thick slices rye or spelt sourdough bread
- 80 ml (1/3 cup) olive oil
- 8 eggs
- To serve: thyme leaves and salad greens
- 2 tbsp olive oil
- 40 gm butter, coarsely chopped
- 2 leeks, white part only, thinly sliced
- 150 ml dry apple cider
- 2 tbsp thyme
- 1For 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.
- 2Heat 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.
- 3Preheat 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).
- 4Heat 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