Welsh rarebit, is a concave of some serious attitude when it comes to cheese on toast. A posh nosh version to be exact, if you are fed up of simply cheese on toast. Oozing with black bomber, Extra mature cheddar, a splash of Butty Bach ale and a hint of cayenne spice for extra zing for this version. With the addition of a fried egg topping, transitions its identity to a ‘buck rarebit’. 

Serves 4 

Ingredients 

  • 4 x slices of sourdough 

Welsh Rarebit Sauce Serves 4 Slices of Sourdough 

  • 14g/1 tbsp x salted butter 
  • 11g/1tbsp x plain flour 
  • 68g x Butty Bach ale or use Guinness
  • 3g/1/2 tsp x English mustard 
  • Pinch of cayenne pepper 
  • 5 dashes of Worcestershire sauce 
  • 77g x grated Snowdonia black bomber, extra mature cheddar 

Toppings 

  • A few dashes of Worcestershire sauce
  • 22g/1 tbsp Tomato & chilli chutney (1 x tbsp per portion)
  • 4 x eggs, large sized 
  • Watercress for garnish  

Method 

  1. Preheat the grill and the hob to a medium heat. Slice the sourdough into 4 thick slices.  
  2. Place a small saucepan onto the hob and melt the butter. 
  3. Add the flour to the melted butter. Stir with a whisk and cook out the flour for roughly 3-4 minutes. 
  4. Slowly pour the Butty Bach ale into the saucepan. Whisking at the same time. 
  5. Add the English mustard, pinch of cayenne pepper and a few dashes of Worcestershire sauce to the pan. Whisk. 
  6. Add the grated black bomber cheese to the pan. Mix until well combined. Set aside and allow the sauce to cool. The rarebit sauce can be kept refrigerated for 5 days. It will harden/ thicken.  
  7. Toast the slices of sourdough bread under the grill, on both sides
  8. Spread the sauce over the lightly toasted bread, covering the corners too.
  9. Place the sourdough slices onto a baking tray and transfer under the grill. Cook until golden and bubbling. 
  10. Drizzle sunflower oil into a pan. Allow to heat. Crack the eggs open into the pan. Lightly fry the eggs sunny side up. 
  11. Using a butter knife, make diagonal scores over the thick cheese sauce. 
  12. Drizzle the Worcestershire sauce into the slits. Add a tablespoon of tomato and chilli chutney on top and the fried egg. Garnish with watercress.