Welsh rarebit is essentially the ultimate cheese on toast. Creamy, peppery bubbling cheese on a slab of sourdough.
Ingredients
- 2 chunky slices of sourdough
- 2 spring onions
- 150g creme fraiche
- 2 egg yolks
- 175g cheddar cheese
- 2 tsp Worchestershire sauce
- 1 tsp wholegrain mustard
- 2 chunky slices of sourdough
- 2 spring onions
- 150g creme fraiche
- 2 egg yolks
- 175g cheddar cheese
- 2 tsp Worchestershire sauce
- 1 tsp wholegrain mustard
Toast your sourdough.
Chop up your spring onions and soften in a pan on medium-high heat with a knob of butter.
Add the soft spring onion to a bowl with the rest of your ingredients and mix thoroughly. Spread it onto the sourdough and whack it under a low-medium grill until you start to see the top turn golden and bubble (about 2-3 minutes).
Tuck in.