welsh rarebit with poached egg

How To Make welsh rarebit with poached egg

• 1

  Poach the eggs: Crack each egg and place in a cup or ramekin. Bring a deep skillet filled with water to a boil; lower the heat and keep it at a bubbling simmer. Do not salt the water, but rather, add a few shakes of vinegar. Slip each egg into the lightly simmering water. Because of the vinegar, the whites should firm up rather than run uncontrollably. Cook the eggs until the whites are firmish and the yolks still runny, 2 to 3 minutes. Remove with a slotted spoon and place on a plate to drain excess water.
• 2

  Preheat the broiler.
• 3

  Lightly toast the bread under the broiler and lightly butter it.
• 4

  Arrange the bread on a baking sheet. Top each piece with 1 of the poached eggs.
• 5

  In a medium bowl, mix together the Cheddar, green onions, ale, mustard, Worcestershire sauce, and cayenne pepper.
• 6

  Gently spoon the cheese mixture evenly over the poached eggs, taking care not to break the yolks.
• 7

  Broil the cheese-and-egg-topped toasts until the cheese melts into a gooey sauce-like mixture, and the edges of cheese and toast alike crisp and brown.
• 8

  Serve right away.
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