Welsh rarebit with a fried egg
Thick, tangy cheddar sauce broiled until bubbling on toast and tomato, then crowned with a fried egg, the cozy British pub classic made at home.
- 25 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $2.34 a serving
- 770 calories
- Vegetarian
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 6 oz cheddar cheese, grated
- 1 tbsp butter
- ⅓ cup milk
- 1 tsp Dijon mustard
- 4 slices sourdough bread
- 1 tomato, sliced
- 2 large eggs
From your pantry
- 1 tbsp all-purpose flour
- ¼ tsp paprika
- 1 pinch cayenne pepper
- 1 tsp olive oil
- 1 pinch black pepper
Each serving has about 770 calories, 38 g protein, 55 g carbs and 45 g fat, and costs about $2.34 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No cheddar cheese? Shredded cheddar or Monterey Jack cheese or Mexican blend cheese works.
- No butter? Ghee works.
- No milk? Half-and-half works.
- No sourdough bread? French bread works.
- No tomatoes? Roma tomatoes work.
Steps
Tap an underlined word for a quick explanation.
Heat the with a rack about 6 inches below it. the cheese.
Broil. Broiling means cooking under the oven’s top heating element, with strong heat from above. It browns and crisps the top in minutes, and it can burn fast, so stay close.
How you’ll know: The top bubbles and spots golden brown; check every minute and pull it before it blackens.
Grate. Grating means rubbing food across the holes of a grater to make fine shreds or flakes. It spreads cheese, garlic or ginger evenly through a dish so it melts right in.
How you’ll know: Even shreds fall off the back of the grater, and you stop while the piece is still big enough to hold.
the butter in a small over medium heat. in the flour and cook 1 minute, until bubbling.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Medium heatTimer: 1 min
Slowly whisk in the milk and cook, , until smooth and thick, about 1 minute. Whisk in the mustard, paprika and cayenne.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Medium heatTimer: 1 min
Take the pan off the heat and stir in the cheese a handful at a time until into a thick, smooth paste.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Dolly’s tip: Off the heat is the key. Cheese that boils turns grainy and oily.Lay the bread on a and 1 to 2 minutes per side, until lightly toasted.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Broil. Broiling means cooking under the oven’s top heating element, with strong heat from above. It browns and crisps the top in minutes, and it can burn fast, so stay close.
How you’ll know: The top bubbles and spots golden brown; check every minute and pull it before it blackens.
Timer: 1 min 30 sec
Dolly’s tip: Stay right by the oven. A broiler goes from golden to burnt in seconds.Top each slice with tomato, then spread the cheese mixture thickly all the way to the edges. 2 to 3 minutes, until bubbling and browned in spots.
Broil. Broiling means cooking under the oven’s top heating element, with strong heat from above. It browns and crisps the top in minutes, and it can burn fast, so stay close.
How you’ll know: The top bubbles and spots golden brown; check every minute and pull it before it blackens.
Timer: 2 min 30 sec
While it broils, heat the oil in a nonstick over medium heat. Crack in the eggs, cover and cook until the whites are set and the yolks begin to , 3 to 4 minutes.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Medium heatTimer: 3 min 30 sec
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Put 2 slices of rarebit on each plate and top with a fried egg and of pepper.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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