• 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


  • 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.


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