Welsh Rarebit is cheese on toast turned up to 11, forget grilled cheese, this classic British recipe really is the best!
Cheese on Toast Turned up to 11!
This is a strange old beast but I love it. For years I thought it was cheese on toast with a bit of Worcestershire sauce.
Before that, as a child, I thought it was called welsh rabbit. I seriously grew up thinking this was a rabbit stew!
But oh no this is cheese on toast turned up to 11 and it is my favourite indulgent breakfast/supper dish.
Of course not one to have on a daily basis, to call it a naughty dish is being polite!
A rarebit sauce is all about butter and cheese and milk, so maybe if you have a dairy thing you should look away!
For us, it is a treat breakfast recipe. Usually, something that we will have on one of our birthdays or maybe over Christmas.
For that reason I do not add beer to my rarebit, because despite having a bit of a rep as a beer monster, beer for breakfast is only allowed at an airport.
In that sense, it is very much like my Irish Boxty recipe!
What is Buck Rarebit?
It is essentially Welsh rarebit with egg!
I was watching Masterchef last weekend it formed one of the skills challenges and they asked for a Buck Rarebit. Something I had never heard of.
So I figured I would give it a go, wow where has that fried egg been for all these years?
It adds so much to such a simple dish and is now a permanent fixture in an already favourite dish!
A real Rarebit recipe has no subtlety at all. It screams with huge great big flavours.
Sharp cheddar, mustard and Worcestershire sauce all in a bechamel sauce enriched with egg yolk. Then toasted until gooey and unctuous.
I’ve even heard of beer being added and have tried it but it is not for me.
I’m not much of a person for brand names, you will note there is no product placement here. However, when it comes to Worcestershire sauce there is only one to use.
Every single other version is a mistake and a poor imitation, so make sure you use Lea & Perrins in your rarebit recipe.
What Cheese Should You Use?
Cheese for me is my indulgent ingredient. A food that is loaded with fat and as far as I am concerned, you should go with that.
But in this cheese on toast recipe, you need something good and sharp.
To my mind there is only one cheese to use here and it is a good crumbly mature cheddar cheese!
The notion of low-fat cheese is quite frankly absurd as far as I am concerned. I don’t eat a lot of cheese despite loving it for that very reason.But when I do I always go proper full-on indulgent, as you will know if you have seen my deep fried Camembert!
So make sure you do not mess around with the cheese, no ‘mild’ cheddar, which is not really cheddar at all!
No low-fat cheese, which is not really cheese at all! Good quality properly aged mature cheddar cheese!
This recipe is “unhealthy” when taken in isolation, pure and simple. Lots of cheese, full-fat milk, butter, buttered toast, embrace it, but don’t have it every day. Simple.
Diet 101 courtesy of Krumpi. Now go get stuck in!
- 300 ml Milk
- 30 g Butter
- 30 g Plain Flour
- 2 Tsp English Mustard
- 2 Tsp Worcestershire Sauce
- 75 g Cheddar Cheese
- 1 Egg Yolk
- 4 Slices Bread
- Heat the milk in a small pan until just before boiling point.
- Melt the butter over a medium heat without foaming and then add the flour and cook for 2-3 minutes stirring constantly.
- Add the milk a little at a time stirring constantly until a smooth white sauce is created.
- Throw in the cheese, worcestershire sauce and cheese and keep stirring until melted and smooth.
- Remove from the heat and stir in the egg yolk.
- Lightly toast both sides of the bread, I like to butter my toast, in for a penny in for a pound 😉
- Then spread on the cheese sauce topping and return to the grill until nicely caramalised.
Serve with a fried egg if you like, apparently this is called a Buck Rarebit!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 593Total Fat: 32gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 174mgSodium: 842mgCarbohydrates: 53gFiber: 2gSugar: 4gProtein: 23g