Breakfast Welsh Rarebit
Think of this as a German-style eggs Benedict. If you're serving it for brunch, when you make the Welsh Rarebit you can substitute beer for the milk.
INGREDIENTS | SERVES 4
- 1 tablespoon butter, melted
- Pinch cayenne pepper or hot sauce to taste
- 1 teaspoon Worcestershire sauce
- 1 cup whole milk
- 2 teaspoons cornstarch
- 1 teaspoon dry mustard
- 1 pound (4 cups) medium or sharp Cheddar cheese, grated
- 4 (thick) slices bread or English muffins, toasted
- 4 tomato slices
- 8 strips bacon, cooked and drained
- 4 poached or fried eggs
Add the butter to the slow cooker and stir in the cayenne pepper or hot sauce and Worcestershire sauce. Cover and cook on high for 15 minutes.
Uncover, stir in the milk, and when the milk begins to bubble around the edges of the crock (reaches a simmer), lower the heat setting to low. (You must melt the cheese over a low temperature to prevent the cheese from separating into a greasy mess.)
Sift the cornstarch and dry mustard to remove any lumps; toss together with the grated cheese. Add the cornstarch- and mustard-coated cheese to the milk mixture. Cook uncovered, stirring occasionally, for 1 hour or until the cheese is melted.
Place the toast on individual plates; evenly ladle Breakfast Welsh Rarebit over the top of each slice.
Top each slice of toast with a tomato slice, criss-crossed bacon slices, and an egg. Top with more Breakfast Welsh Rarebit.
Luncheon Welsh Rarebit
Sauté a chopped, small onion and 8 ounces mushroom slices in butter, and stir into the Welsh Rarebit along with a 10 ½-ounce can of condensed cream of tomato soup; bring to temperature. To serve, arrange slices of hard-boiled egg over toast slices and top with a generous helping of the Luncheon Welsh Rarebit.
