Monday, August 26, 2013


One evening last week I made this Welsh Rarebit for our supper. I usually make it just as outlined in the recipe below, but this time I prepared it with a "what-have-you" range of ingredients: crumbled bacon instead of slices, chives instead of scallions, added sliced hard-boiled egg, store-bought ciabata bread instead of slices of my homemade bread. I hope this gives you the incentive to do likewise and use what you have on hand.


This is most important: Have ingredients out and ready before beginning to heat the cheese. Heat the plates in the Microwave

4-6 slices bacon, cut in half and cooked and drained*
1T butter
6 oz. very sharp cheese, grated
Seriously Sharp Cheddar by Cabot is excellent.
1 fat or 2 thin scallions, sliced
1 T honey Dijon mustard
1 t Worcestershire
1 egg blended in 1/3 cup milk
4 slices of bread - white or multi-grain

Start toasting the bread

Using a fairly low heat, melt the butter in a slope-sided sauce pan. Add the cheese and begin to stir it as it melts.

Once the cheese is nicely melted, stir in the scallions, mustard and Worcestershire, then add the egg and milk mixture. Keep on lowest setting if toast is not done.

When toast is done, arrange two slices on each plate, two or three half slices of bacon on each piece of toast, and then pour the cheese mixture over it all.

You can put on sliced tomatoes before or after the cheese mixture. You might want to try a fried egg or a sliced hard boiled egg on top of the toast, under the sauce.

*You can also use Canadian bacon or ham instead. I’ve even used crumbled or sliced precooked bacon.

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