Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
Dietary
Vegetarian
By Bryn WilliamsFrom Saturday Kitchen
Ingredients
- 500g/1lb 2oz Hafod cheese, diced
- 50ml/2fl oz ale
- 1 tbsp Worcestershire sauce
- pinch English mustard powder
- 1 free-range egg, plus 1 free-range egg yolk
- oil, for frying
- 4 slices sourdough bread
- 100g/3½oz button mushrooms, diced as thinly as possible using a mandolin if possible
- salt and freshly ground black pepper
Method
-
Place 300g/10½oz cheese, ale, Worcestershire sauce and mustard powder in a bowl. Place the bowl over a saucepan of simmering water, making sure the bowl does not touch the water. As the cheese is melting, bring all of the ingredients together. When ready, the mixture should leave the side of the bowl. Add the remaining cheese.
-
Remove the bowl from the heat, leave to cool for a couple of minutes and then whisk in the egg yolk. Leave to cool completely in the fridge as it will be easier to handle.
-
Heat the oil in a frying pan, fry the egg and season with salt and pepper. Set aside.
-
Toast the sourdough on both sides and preheat a grill to hot. Spread the rarebit mixture on the toasted bread and place under the grill until bubbling and golden brown. Place the fried egg on top of the Welsh rarebit and finish with the mushrooms. Serve immediately.
