Recipes

Extra Crunchy, Extra Long Welsh Rarebit for Fun and Easy Eating

July 7, 2018

Welsh Rarebit is a classic British breakfast that makes fancier the classic Lazy Person breakfast of cheese on toast. Many traditionalists call it by its original name, Welsh Rabbit, but as no bunnies are harmed for this particular dish, we decided to stick to ‘Rarebit’, a word that only is used when referring to this dish.

Nothing rare in the ingredients of these simple toasties.

What makes it different from cheese on toast is that the cheese is enriched—in our recipe we use parmesan and mix it up with flour, butter, milk and mustard—to create a sauce, that is then poured onto bread. We also opted to go with thinly sliced baguettes just because, though you could use any type of bread you fancy. While other recipes may call for different ingredients like heavy cream, Worcestershire sauce, or even beer (Guinness to be exact), we kept ours as simple and easy to make in a Philippine kitchen as possible, so you can enjoy your Welsh Rarebit fuss-free first thing on a weekend morning.

Welsh Rarebit

  • Serves: 4 people
  • Active time: 40 mins
  • Total time: 45 mins
  • Difficulty: Easy

INGREDIENTS

Sauce

  • 2 tbsp. butter
  • 2 tbsp. flour
  • 2 cups milk
  • ¼ cup grainy mustard
  • ½ cup parmesan, grated + ¼ cup
  • Salt and pepper, to taste

Base

  • 4 slices bread, thick cut and toasted

Side

  • 4 fried eggs

INSTRUCTIONS

  1. Preheat oven to 450F or to the broiler setting.
  2. In a pot over medium heat, add butter and cook until melted.
  3. Add the flour and whisk, cooking for 3 minutes.
  4. Add the milk while whisking constantly, avoiding lumps.
  5. Add the mustard, salt, pepper, and ½ cup cheese.
  6. Cook until sauce is thickened and cheese has melted, about 4-5 minutes more.
  7. Remove from heat and let cool for 5 minutes.
  8. Place toasted bread on a baking sheet.
  9. Spoon sauce over each piece, followed by the remaining grated cheese.
  10. Place under a broiler until browned and bubbling, about 5 minutes.
  11. Remove from oven and serve with fried eggs and more black pepper.
Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

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