Welsh Rarebit with Crispy Bacon and a Soft Boiled Egg
This is a classic dish that can quite easily be prepared for a bigger group.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 20 mins
1 tsp (5 ml) English mustard powder
3 Tbsp (45 ml) white wine
a drop of Worcestershire sauce
1 Tbsp (15 ml) butter
180 g Gruyere cheese, grated
2 egg yolks
4 slices sourdough bread, lightly toasted
4 soft boiled eggs (cooked 5-7 mins)
1 pkt bacon, cooked until crispy
micro greens, to garnish
Place the mustard powder, white wine, Worcestershire sauce and butter into a saucepan and bring to a simmer.
Reduce the heat, add the cheese and stir gently until melted. Do not allow the mixture to boil. Remove from the heat and whisk in the egg yolks.
Spoon some of the melted cheese mixture over the toasted bread and place under the grill until golden and bubbling. Remove from the oven.
Top immediately with crispy bacon and a soft boiled egg. Garnish with micro greens and serve.
Or use the Miele Salamander to grill and melt the cheese until bubbling.