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Ingredients
- mature cheddar 250g, grated
- English mustard 1 tsp
- egg yolk 1
- Worcestershire sauce a good dash
- brown or red ale 2-4 tbsp
- sourdough or country bread 2 long slices
- quail eggs 12
- vegetable oil for frying
- 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.
Nutritional Information
- Kcals 157
- Fat 9.5g
- Saturates 5.1g
- Carbs 8.9g
- Sugars 0.6g
- Fibre 0.4g
- Protein 8.9g
- Salt 0.6g
