Welsh Rarebit

May 2009
Welsh Rarebit

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Makes: 2 servings

Prep: 10 mins

Cook: 5 mins

  • 1/4 pound cheddar cheese, preferably Cheshire or Gloucester, shredded
  • 1 teaspoon Dijon mustard
  • Salt
  • Pinch cayenne pepper
  • 1/4 cup ale
  • 1 large egg
  • 1 teaspoon butter
  • 4 slices toast
  1. 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.