Mini buck rarebits
- Preparation and cooking time
- Total time
- Easy
- Makes 12
Skip to ingredients
- 250g mature cheddargrated
- 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
Nutrition: per serving
- kcal157
- fat9.5g
- saturates5.1g
- carbs8.9g
- sugars0.6g
- fibre0.4g
- protein8.9g
- salt0.6g
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.
