welsh rarebit with poached egg
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Great for brunch, lunch, or a snack.
yield
4 serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For welsh rarebit with poached egg
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4 lgeggs
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white wine vinegar (a few drops)
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4 slicewhole wheat bread, or sourdough, or 2 halved english muffins
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2 Tbspsoft butter
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12 ozsharp cheddar cheese or cheshire cheese, coarsely shredded
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1green onion, thinly sliced
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1 tspale or lager, optional
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1/2 tspwhole grain mustard, or several pinches dry mustard
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worcestershire sauce, several shakes
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cayenne pepper, several shakes
How To Make welsh rarebit with poached egg
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1Poach 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.
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2Preheat the broiler.
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3Lightly toast the bread under the broiler and lightly butter it.
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4Arrange the bread on a baking sheet. Top each piece with 1 of the poached eggs.
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5In a medium bowl, mix together the Cheddar, green onions, ale, mustard, Worcestershire sauce, and cayenne pepper.
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6Gently spoon the cheese mixture evenly over the poached eggs, taking care not to break the yolks.
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7Broil 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.
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8Serve right away.
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