Cheesy Egg Toasts
68 / 100
- For the rarebit
- ½ cup milk
- 1 Tbsp flour
- 4 cups grated, sharp Cheese (e. g. Cheddar)
- 3 ½ cups fresh, white breadcrumbs
- 1 tsp English mustard powder
- 1 Tbsp Worcestershire sauce
- ½ cup Ale
- 1 egg
- 6 sliced, toasted crusty Bread
- For the poached eggs
- 4 eggs
- To garnish
- finely chopped parsley
For the rarebit: heat the milk in a pan, whisk in the flour and bring to a boil. Cook for about 1 minute until slightly thickened.
Reduce the heat to low and add the grated cheese. Stir briefly until melted, then add the breadcrumbs, mustard powder, Worcestershire sauce and ale. Cook, stirring, until the mixture starts to leave the sides of the pan. Remove from the heat and leave to cool slightly.
Beat in the egg. Season with pepper.
Heat the grill.
Spread the cheese mixture onto the toast and grill until browned and golden.
For the poached eggs: put cold water to a depth of about 8 cm|3" in a wide pan. Bring to a boil, then reduce the heat until only a few bubbles rise to the surface.
Carefully break in the eggs and cook for about 4 minutes. Remove with a slotted spoon and place on top of the rarebit. Sprinkle over the chopped parsley.