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Image for Recipe - Buck Rarebit

Buck Rarebit

Image for Recipe - Buck Rarebit
  • Time preparation 20 minutes
  • cook time 30 minutes
  • Serve Serves 6

Most aficionados would argue that a good Welsh rarebit cannot be improved upon. That’s until you put an egg on it. A fried egg can improve almost any food and in the buck rarebit, it also creates a legendary hangover cure

Recipe taken from Posh Toast (Quadrille, £12.99) Photography by Louise Hagger
  • 50g butter
  • 50g plain flour
  • 250ml ale
  • 175g mature Cheddar, grated
  • 3 tbsps crème fraîche
  • 2 tsps English mustard
  • 1 tbsp Worcestershire sauce
  • 6 slices seeded bread
  • Sunflower oil, for frying
  • 6 free range eggs
  • Handful pea shoots or baby leaf salad leaves
  • Salt and freshly ground black pepper

Melt the butter in a saucepan and, once foaming, add the flour and stir well to form a paste. Cook for 30 seconds to 1 minute until bubbling. Gradually whisk in the ale until you have a smooth thickish sauce then let it bubble for 1 –2 minutes.

Add the cheese, crème fraîche, mustard, Worcestershire sauce and some seasoning and stir until melted and combined. Set aside to cool and firm up a little.

Heat the grill to medium. Lightly toast the bread then spread the cheese mixture thickly onto one side. Pop under the grill for a few minutes, or until golden and bubbling.

Meanwhile heat a little oil in a frying pan. Once hot crack in three of the eggs and fry until the whites are set but the yolks are still runny. Remove from the pan and repeat with the remaining eggs.

Pop the fried eggs on top of the cheesy toast then grind over some more black pepper to finish. Serve with pea shoots or baby leaf salad leaves.

Ingredients

  • 50g butter
  • 50g plain flour
  • 250ml ale
  • 175g mature Cheddar, grated
  • 3 tbsps crème fraîche
  • 2 tsps English mustard
  • 1 tbsp Worcestershire sauce
  • 6 slices seeded bread
  • Sunflower oil, for frying
  • 6 free range eggs
  • Handful pea shoots or baby leaf salad leaves
  • Salt and freshly ground black pepper

Method

Melt the butter in a saucepan and, once foaming, add the flour and stir well to form a paste. Cook for 30 seconds to 1 minute until bubbling. Gradually whisk in the ale until you have a smooth thickish sauce then let it bubble for 1 –2 minutes.

Add the cheese, crème fraîche, mustard, Worcestershire sauce and some seasoning and stir until melted and combined. Set aside to cool and firm up a little.

Heat the grill to medium. Lightly toast the bread then spread the cheese mixture thickly onto one side. Pop under the grill for a few minutes, or until golden and bubbling.

Meanwhile heat a little oil in a frying pan. Once hot crack in three of the eggs and fry until the whites are set but the yolks are still runny. Remove from the pan and repeat with the remaining eggs.

Pop the fried eggs on top of the cheesy toast then grind over some more black pepper to finish. Serve with pea shoots or baby leaf salad leaves.

Still hungry? Why not have another course

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