Welsh Rabbit

4 servings

15 minutes

There is nothing rabbity about these cheese toasts, and why the "Welsh Rabbit" (or Welsh rarebit) is called that, no one in Wales or England remembers any more.

Energy value per serving

• Calories: 672.2
• Proteins: 20.2g
• Fats: 42.6g
• Carbohydrates: 47.5g

Ingredients

• French baguette: 1 pc
• Wheat flour: 1 tbsp
• Butter: 100 g
• Dark beer: 200 ml
• Milk: 100 ml
• Mustard: 1 tbsp
• Egg yolk: 2 pc
• Cheddar cheese: 200 g
• Ground black pepper: to taste

Cooking steps

1. Slice the white baguette into thin slices, spread butter on both sides, and place in an oven preheated to 200 degrees for 3-4 minutes.

   Required ingredients:

   • French baguette: 1 piece
   • Butter: 100 g

2. During this time, prepare the sauce in a pan. Fry a tablespoon of wheat flour in butter, stirring constantly, until it turns a golden caramel color. This thickener is called 'roux' by the French.

   Required ingredients:

   • Wheat flour: 1 tablespoon
   • Butter: 100 g

3. Pour dark beer and milk into the thickener and whisk everything together.

   Required ingredients:

   • Dark beer: 200 ml
   • Milk: 100 ml

4. Add mustard, a pinch of black pepper, and grated cheddar cheese to the same place. Leave it on low heat for about a minute, then remove from the stove, and when the bubbling stops, whisk in 2 egg yolks into the sauce.

   Required ingredients:

   • Mustard: 1 tablespoon
   • Ground black pepper:  to taste
   • Cheddar cheese: 200 g
   • Egg yolk: 2 pieces

5. Pour hot sauce over the toasted croutons and eat immediately. A cup of coffee will complement the breakfast.