Advertisement

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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement