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Buck rarebit with cider-braised leeks

Australian Gourmet Traveller sandwich recipe for buck rarebit with cider-braised leeks.

By Alice Storey & Emma Knowles
  • 15 mins preparation
  • 50 mins cooking
  • Serves 8
  • Print
Buck rarebit with cider-braised leeks
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
Cider-braised leeks
  • 2 tbsp olive oil
  • 40 gm butter, coarsely chopped
  • 2 leeks, white part only, thinly sliced
  • 150 ml dry apple cider
  • 2 tbsp thyme


  • 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

  • undefined: Alice Storey & Emma Knowles