Welsh Rarebit
May 2009
Makes: 2 servings
Prep: 10 mins
Cook: 5 mins
- 1/4pound cheddar cheese, preferably Cheshire or Gloucester, shredded
- 1 teaspoon Dijon mustard
- Salt
- Pinch cayenne pepper
- 1/4cup ale
- 1 large egg
- 1 teaspoon butter
- 4 slices toast
- In a double boiler, melt the cheese. In a small bowl, whisk together the mustard, salt and cayenne; then whisk in the ale and egg. Whisk the ale mixture and butter into the cheese; cook until smooth and thickened, about 2 minutes. Divide the toast among two plates and pour the cheese mixture on top. Serve immediately.