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Welsh Rarebit, the Best Cheese on Toast!

Welsh Rarebit is cheese on toast turned up to 11, forget grilled cheese, this classic British recipe really is the best!

A rarebit sauce is all about butter and cheese and milk, so maybe if you have a dairy thing you should look away now.

Portrait image of welsh rarebit with a fried egg, AKA buck rarebit served on a white plate

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! Although it is not as indulgent as a chicken parmo, which swaps out the bread in this for a breaded fried chicken and then adds more cheese!

For us, it is a treat breakfast recipe. Usually, something that we will have on one of our birthdays or maybe over Christmas.

In that sense, it is very much like my Irish Boxty recipe!

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.

Portrait overhead image of welsh rarebit with a fried egg, AKA buck rarebit served on a white plate

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.

Portrait close up image of welsh rarebit served on a white plate

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 Welsh Rarebit 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 and if you are feeling particularly indulgent add a big spoonful of my red cabbage chutney on the side!

Square image of welsh rarebit with a fried egg, AKA buck rarebit served on a white plate
Yield: 2 Servings

Welsh Rarebit Recipe

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Welsh Rarebit is gloriously indulgent and seriously sinful, if you believe food can be sinful of course, but for me it is pure magic!


  • 300 (1 1/4 Cup) ml Milk
  • 30 g (2 Tbsp) Butter
  • 30 g (3 3/4 Tbsp) Plain Flour
  • 2 Tsp English Mustard
  • 2 Tsp Worcestershire Sauce
  • 75 g (3/4 Cup) Cheddar Cheese
  • 1 Egg Yolk
  • 4 Slices Bread


  1. Heat the milk in a small pan until just before boiling point.
  2. Melt the butter over a medium heat without foaming and then add the flour and cook for 2-3 minutes stirring constantly.
  3. Add the milk a little at a time stirring constantly until a smooth white sauce is created.
  4. Throw in the cheese, Worcestershire sauce, mustard and cheese and keep stirring until melted and smooth.
  5. Remove from the heat and stir in the egg yolk.
  6. Lightly toast both sides of the bread, I like to butter my toast, in for a penny in for a pound 😉
  7. 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:



Serving Size:


Amount Per Serving: Calories: 593Total Fat: 32gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 174mgSodium: 842mgCarbohydrates: 53gFiber: 2gSugar: 4gProtein: 23g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Carol Ryan

Sunday 22nd of August 2021

Where I come from the depths of rural kent, my mum and Nanny used to mix egg yolk cheddar chives and whatever they had in the pantry and toast it to. Nanny always put a dash of sauce in here sometimes a bit of home made beer to. God knows what you would call it but by God did it taste wonderful. So many happy memories of cheese on toast xx

Brian Jones

Friday 27th of August 2021

Beer is a relatively common ingredient in variants of Welsh rarebit, but I typically have this as an indulgent breakfast and my days of mixing beer and breakfast are long behind me :)


Monday 15th of March 2021

I have welsh rarebit every day for breakfast.. I add crumpled bacon and musrooms.... love it..Silver Grill, Higbee's was the best. I like to try different recipes of this

Brian Jones

Saturday 20th of March 2021

Yowsers, every day, now them's some goals! Enjoy :)


Saturday 30th of January 2021

Totally forgot the mustard because you don't mention where to add it in the recipe. :( Still yummy, but mustard would've made it pop.

Brian Jones

Friday 26th of February 2021

So sorry about that, I tidied up the methodology not so long ago and it would seem it went a little too far. I've added it back in, hopefully you went back for another remake with mustard. Thanks for the heads up.

aly nicholls

Thursday 27th of September 2018

you are wrong about Worcestershire sauce, while i agree about other versions and copycats of that sauce there is a sauce like it that is to yorkshire tastes better, hendersons relish made in sheffield can be substituted for it and works great. its sometimes just called yorksire relish, but hendersons is the name on the bottle most yorkshire supermarkets stock it but Morrisons stock it country wide, its worth a try james martin uses it, if its good enough for him its good enough for us.

Brian Jones

Sunday 30th of September 2018

lol, I do hope that is written with a sense of sarcasm and mirth ;) I know Henderson's relish and as with all things there will be likers and detractors, I very much prefer Worcestershire sauce and even more so in Rarebit, for me it just is not right without it. That does not mean that is the only way to cook it, just the way I prefer and advocate. Whilst James Martin may like Hendersons, chefs as varied as Fergus Henderson and Gordon Ramsay prefer Worcestershire sauce in theirs ;)

On a practical note, my site reached people in 87 different countries over the last 30 days, Hendersons being available in Morrisons in the UK does not make it a particularly viable ingredient recommendation for a global readership whereas L&P has Global Distribution.

Cindy Patterson

Monday 23rd of July 2018

Can't believe that for my whole life i always thought this was a rabbit stew :)

Brian Jones

Tuesday 24th of July 2018

lol, yes the name is very deceptive.

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