Welsh Rarebit

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25g butter
1 leek, finely sliced (tough green leaves discarded)
1-2 tsp seed mustard
1/4 cup beer
1 1/2 cups grated tasty cheese
3 egg yolks
5 thick slices ciabatta bread


Melt butter in a saucepan and gently cook leeks until tender.  Add mustard and season with salt and pepper.   Increase heat and add beer, allow to boil and reduce.  Stir through grrated cheese until melted.  Remove pan from heat and mix in egg yolks.  Set mixture aside.
Heat a grill and toast bread on one side until golden.  Turn over and place on a tray.  Spoon filling over the bread and grill until bubbling and golden.
Serve at once.

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3 thoughts on “Welsh Rarebit

  1. S’mae,

    Looks ok, but I like my Welsh Rarebit better.

    Make a white sauce, add a tsp of chicken stock, salt and pepper to taste, and the yolks of two eggs. [I cook it in the microwave, the dish is easier to clean later]. When thickened add grated cheese and cook for a further minute or so. Whisk eggs whites till really stiff and fold into the rarebit, back into the microwave and cook till the mixture rises [a couple of minutes] enjoy!

    I am Welsh and come from Newport in South Wales, and this is how my mother’s family have made it for a number of generations.

    Hwyl ~ Phyllis

  2. Instead of beer you could use milk.
    My family [I am an ex pat from Wales to NZ] used to make this for supper. We never used leek in it, it was just strong cheddar, mustard either powder or grain, milk or beer and sometimes a whole egg salt and pepper. This is clearly a more trendy version becasue I would not have known ciabatta.
    I have made a few changes too using sweet chili sauce instead of the mustard and instead of the liquid, it is also good with horseradish!