Welsh Rarebit
The only way you'll catch me having beer for breakfast
This strange sounding dish is as comforting as it is peculiar and really hits the spot when you’re tired of the same old morning egg concoctions. Assumed to have originated in Wales, and likely a peasant breakfast due to the absence of meat, a rarebit is a savory toast topped with a strong beer cheese sauce. It’s then broiled and traditionally served a la carte. I like to serve mine with an egg to boost the protein content and a sharp and sweet little breakfast salad dressed with a wholegrain mustard vinaigrette to complement that delightful cheese grease.
No, it’s not the most nutritious breakfast you can make but is it delicious? Absolutely! And you are in charge of the ingredients! Use real sourdough, mature aged cheddar and high quality eggs and suddenly you have yourself something quite substantial.
The sauce keeps well in the fridge and will solidify, making it perfect to spread onto toast the following morning.
I highly recommend using a dark rich ale or stout. This will taste quite horrible with an IPA or other hoppy beer, and I think any cheap fizzy larger will not add anything to this dish. Instead opt for a Guinness, stout or a rich amber ale.
You will need:
Makes 4 toasts or 2 with leftover cheese sauce
Sourdough
2 tbsp butter
3 tbsp plain flour
1 cup of dark beer, I used Guinness
1 tbsp Worchestershire Sauce
1 cup grated mature cheddar cheese
Salt and pepper
Optional add ins: Mustard, paprika, fresh herbs
Begin by lightly toasting your bread. Set aside once toasted. Make a roux by melting the butter in a small pan. Once melted sprinkle in the flour and stir vigorously. It will get thick quickly. Keep stirring for a minute or two or until the flour smells toasted. Slowly add in the beer, stirring or whisking constantly to remove any lumps. Add the Worcestershire sauce and slowly sprinkle in the cheddar a little at a time, stirring constantly. Taste and then season if needed with a pinch of salt. Remove from the heat.
Light your broiler and assemble the toast on a baking sheet. Generously pour the beer sauce onto the toast and broil until golden, blistered and bubbly. Serve with a fried egg if you fancy and a nice little salad. Store any left over sauce in the fridge and use as a savory toast spread!