Welsh rarebit with attitude
To me this is the most brilliant lunch to have with a good pint of bitter or quality beer. Just the thought of it makes me smile. Let alone being in my favourite pub with the fire going as well. Heaven. PS My lovely editor, Lindsey, made this for her lunch the other day and decided to leave the eggs out of the mix as she didn't think they'd cook through under the grill. After giving her a hundred lines and various forms of torture, she now knows it's fine to include the eggs. They will cook through in this time. (As I said to Linds, 'Never doubt me, or the chilli jam won't be going on the toast!')
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Sourdough | 1 slice (36g) | 93 |
| Egg | 1 large egg (50g) | 78 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large free-range or organic egg yolks
- 150 g crème fraîche
- 1 level teaspoon English mustard powder
- 100 g freshly grated Cheddar cheese
- sea salt
- freshly ground black pepper
- 4 tablespoons chilli jam, to taste
- 4 x 2 cm thick slices of good-quality bread, (use sourdough or country style)
- Worcestershire sauce