Melting, golden and cheesy, Welsh rarebit or Welsh rabbit as it's also known, makes for a comforting and satisfying lunch or suppertime meal. It takes minutes to make and contains only a few simple ingredients. This version is made with sautéed leeks which add a delicious sweetness and depth of flavour to a much loved classic.
Melt the butter in a large frying pan, then add the leeks and fry over a low to medium heat for ten minutes until they're soft and tender. Stir from time to time to ensure they don't burn. Remove the pan from the heat and allow it to cool a little.
15 g unsalted butter, 1 medium leek
Meanwhile break the egg into a bowl and beat it together with the mustard, pepper and any other optional additions. A fork works well for this.
1 large egg, ½ tsp hot mustard, 1 grind black pepper
Stir in the grated cheese, followed by the leeks.
100 g mature cheddar cheese
Turn the grill (broiler) on to high.
Spread the cheese and leek mixture evenly over the toast slices, then grill (broil) for three minutes or until the rarebit is melted, bubbling and golden.
2 thick slices wholemeal bread
Notes
Serves two for a light lunch or one as a main meal.Eat on its own or accompany with salad, if liked.Add a dash of hot sauce or Worcester sauce to the egg mix, if liked. I usually add half a teaspoon of my homemade chilli sauce. A pinch of cayenne pepper or smoked paprika are other options for ramping up the flavour further.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.