Celebrate Valentine’s with Our Ultimate Cheesy Sandwich: Welsh Rarebit Egg-in-a-Hole

January 12, 2020

Grilled cheese has become quite the popular sandwich choice in Metro Manila today. We’ve drooled on our laps while watching it sizzle on the griddle with dairy oozing out like lava in food-porn-heavy Chef, tasted renditions of it in various places such as The Refinery, which comes with honey and basil, and El Union’s sinful take with bacon jam, and dreamt of it whenever we’d hear a rumble in our belly. We’ve been thinking of making own ultimate grilled cheese sandwich, and what better season to choose than on Valentine’s, especially for breakfast in bed.


Our ultimate ‘cheesy’ (get it??) sandwich marries two popular toast recipes: a Welsh Rarebit and an Egg-in-a-Hole. We used some sharp cheddar to contrast the rich yolk, while mustard adds a heated kick. The dark beer turns this cheesy mix into a messy, fondue-like texture. You’re sure to get some of that cheese around your mouth, and what better way to clean it off than by having that special someone do it for you.


Welsh Rarebit Egg-in-a-Hole

Total Time: 20 mins
Yield: 4 servings

Ingredients: Egg-in-a-Hole

  • 4 slices of your favorite bread, preferably a denser type
  • 2 tbsp unsalted butter
  • 4 eggs
  • salt and pepper, to taste

Ingredients: Welsh Rarebit Cheese Sauce

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1/2 tbsp mustard powder or 2 teaspoons dijon or grainy mustard
  • 1 tsp worcestershire sauce
  • 1/2 cup dark beer, or for a lighter sauce, any ale will do
  • 3/4 cup heavy cream
  • 1 1/2 cups of grated cheddar, any age will do
  • 2 drops hot sauce
  • salt and pepper, to taste


  1. Prepare the Welsh Rarebit Cheese Sauce first. Take a medium saucepan and using low heat, melt the butter and whisk in the flour to create a basic roux. Cook until combined but not brown.
  2. Whisk in the mustard powder, worcestershire sauce, salt, and pepper until smooth.
  3. Add beer and whisk.
  4. Pour in cream and whisk until smooth.
  5. Gradually add the grated cheese, stirring constantly, until cheese melts and the sauce is smooth.
  6. Add hot sauce, or more mustard if you like the heat then set aside.
  7. Take a slice of bread, and cut a hole in the middle. Don’t forget to save the round.
  8. Heat a skillet over medium-low heat and melt in more butter.
  9. Place the piece of bread in the skillet and crack the egg straight into the center of the hole.
  10. Cook until the egg sets a bit on the bottom, around 30 to 45 seconds. Sprinkle the egg with salt and pepper, according to your taste.
  11. After about a minute, flip it over with a spatula and add salt and pepper the other side.
  12. Move the whole piece of toast around the skillet. Let it cook until the yolk feels soft.
  13. Slide your egg-in-a-hole onto a plate. Cover generously with the Welsh Rarebit Cheese Sauce.
  14. Serve warm.
Mikka Wee Mikka Wee

Mikka Wee is former editor of and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, She has always been crazy about travel, food, and her dog Rocket.

0 comments in this post SHOW

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on