Mini buck rarebits
- Preparation and cooking time
- Total time
- Easy
- Makes 12
Ingredients
- 250g mature cheddar, grated
- 1 tsp English mustard
- 1 egg yolk
- a good dash Worcestershire sauce
- 2-4 tbsp brown or red ale
- 2 long slices sourdough or country bread
- 12 quail eggs
- for frying vegetable oil
- cayenne pepper
Method
- STEP 1
Put the cheese, mustard, egg yolk and Worcestershire sauce in a small food processor and whizz, adding enough ale to make a paste. Toast the bread then thickly spread on the rarebit. Fry the quail eggs in vegetable oil. Grill the rarebit until golden and bubbling. Cut into fingers and top each with a fried egg. Sprinkle with cayenne to finish.
