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.
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.
- 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.
- Wheat flour: 1 tablespoon
- Butter: 100 g
3
Pour dark beer and milk into the thickener and whisk everything together.
- Dark beer (stout/porter): 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.
- 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.
