I always used to think Welsh rarebit was just a posh name for cheese on toast. I guess essentially that’s what it is but the extra embellishments do make a difference to the overall flavour making it far superior. I’ve added mustard powder and Henderson’s Relish for a vegetarian version, making an ideal weekend brunch or toddler lunch.
Ingredients (makes 2 slices):
- 150g cheddar cheese, grated
- 2 tbsp creme fraiche
- 2 tsp Henderson’s Relish
- 2 tsp mustard powder
- 1 egg yolk, beaten
- 2 slices of fresh wholemeal bread, thickly sliced
Melt the creme fraiche and cheese together in a saucepan over a low heat. Stir in the Henderson’s Relish and mustard powder, then take off the heat to mix in the egg yolk.
Toast one side of the bread under a hot grill, spread the cheese mixture thickly on the other side and sprinkle with paprika. Return to the grill for 1-2 minutes, until the cheese bubbles.
Serve with salad.
There are a number of additions you could add to this mixture to enhance it, such as cherry tomatoes, avocado or chopped nuts. Jude liked his just the way it was (and he’s not usually a huge cheese fan).