I know, I know, it’s Welsh Rarebit, but when Mum used to do it for my sister and me we always used to call it Welsh Rabbit, it kinda stuck and now it feels weird calling it anything else.
I have adapted Mums recipe over the years to suit Beardy and Me and though we don’t have it that often (it’s not really substantial enough to fill us up), if you’ve been out for lunch it’s a good quick easy snack to make with little fuss…..
- Cheddar (lots of it – grated)
- 1 Egg per person (beaten)
- Splash of Milk
- Knob of Butter
- Splash of Cream (optional)
- 1 tsp Mustard (I sometimes use French and sometimes English – depends on my mood, wholegrain is also nice)
- Couple of shakes of worcester sauce
- Salt and black pepper
- Obviously you can alter the mustard/seasoning/worcester sauce to your own taste
- Melt the butter with the milk in the pan (the ‘splash’ of milk should cover the bottom of the pan)
- When the butter has melted add in the egg and also add the cheese, handful by handful
- As the cheese is starting to melt add in the mustard
- You should start to get something that looks like runny scrambled egg
- Add in the rest of the cheese and cream if you’re using it.
- Add some salt to season and lots of black pepper
- Finally add in the worcester sauce
- Serve on thick white toast/bagel/muffin
Some people like to put this under the grill afterwards to bubble up, which is equally as nice but I can’t be bothered to wait, so normally just pop it straight on the toast and scoff it down!
Most Welsh Rarebit recipes won’t have an egg in, but I prefer this as it’s not quite so runny and fills you up a bit more. I’ve seen a few other recipes which use Guinness instead of milk/cream too – might try that next time.
This recipe takes about 10 minutes to cook.