Welsh Rabbit (Rarebit) - Sort of Toasted Cheese

Karen Elizabeth's Note:

Nothing is more delicious that a well-made Welsh Rabbit, or 'rarebit'. It is easy to make but you do need to keep your eye on it! Have the toast made, and keep it warm, before you start cooking the cheese - which is best coarsely grated because it melts easily. From 'The Country Kitchen - Cheese And Biscuits' - Jean Hatfield.

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 375 g Mature cheddar cheese , coarsely grated
• 30 g butter or 30 g margarine
• 125 ml milk or 125 ml beer
• 1 teaspoon Worcestershire sauce
• 1 teaspoon mustard powder
• ½ teaspoon salt
• 1 pinch cayenne powder
• 1 egg , lightly beaten
• 8 slices bread , toasted
• paprika (optional)

Directions:

1. Melt the butter or margarine in the top of a double boiler over boiling water. Add the milk or beer; when this is warm, add the grated cheese.
2. With a fork, stir lightly but constantly until the cheese is melted. Season with Worcestershire sauce, mustard, salt and cayenne.
3. Remove the saucepan from the heat, and stir in the lightly beaten egg, which will cook in a few seconds.
4. Pour the mixture over the hot toast.
5. Sprinkle with a little paprika if liked, and serve immediately.

Reviews

[Crafty Lady 13]

This was the very first dish I made in Home Economics in Junior High. I remember being so proud of myself for making such a yummy dish. LOL It was a tad on the salty side, it might have been from the brand of cheddar cheese I used. Next time I am going to leave out the salt. I used milk instead of the beer. Thanks for bringing back such a great memory. Made for February 2010 Aussie/NZ Swap.

[Cookgirl]

This is my first time making Welsh rarebit and won't be my last. I don't like beer at all in any manner and so I used whole milk for the sauce. I found a fantastic grass fed New Zealand white cheddar at Trader Joe's last week and it worked perfectly in this recipe. The rarebit was served over homemade bread, too!: Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread Thanks for posting and introducing me to this classic dish. Made for Veg Swap #19-2010.

[The Flying Chef]

This so quick and easy to make and it tastes wonderful.. First time I have made Rarebit at home and we loved this recipe.. I am going to also try adding a slice of ham to the toast before pouring the cheese sauce over next time I make this, that would make for a great quick evening meal.. I served ours as a brunch today and all three of us enjoyed it.. Thanks Karen for a super little recipe that is packed full of flavour with hardly any effort.. A Huge Thumbs up from all.. :)