A twist on the old grilled cheese on toast, Welsh rarebit can be a fiddly concoction of bechamel sauce, leeks, guiness and cheese to name a few ingredients.
Here I've made it a simple but tasty breakfast/brunch dish. I used simple white bread (because sometimes the simple things are great) but you could substitute with any style bread you like. Sour dough, pane de casa or even Vienna.
Served with a poached egg it is a filling and satisfying start to a day, add bacon, sausage and mushroom and you could skip lunch altogether!
Ingredients 2 slices of bread
1 cup grated cheese (I used 1/2 cheddar 1/2 mozerella)
1 tbsp diced salad onion (1 spring onion can be substituted)
2 tbsp thickened cream
1/2 tsp Worcestershire sauce
1/2 tsp seeded mustard
Dash tabasco sauce
Salt and pepper
Dash more tabasco
Dash truffle oil (or 2 or 3 or 4)
Sea salt and freshly ground black pepper
Turn on the grill in your oven to medium high heat.
Lightly toast the bread on both sides.
Mix the other ingredients together in a bowl.
Spread the mix evenly over the toast ensuring you cover the entire piece. Any exposed bread runs the risk of burning (as I've demonstrated, so don't do that).
Place on the middle shelf in the grill and cook until brown on top and all the cheese is melted. If it starts to color to quickly simply turn the grill temperature down. This should only take a few minutes.
To serve place toast on a plate and top with or sit next to a poached egg. Season with the extra sea salt and freshly ground black pepper, splash with tabasco, sprinkle with the dukkha and for pure indulgence drizzle with the truffle oil.