Rarebit (English)

Both quick, simple and easy, Shannon Bennett's Welsh rarebit is the ultimate revamp on the fan favourite, the cheese toastie.

8 slices sourdough
butter (85 g)
⅔ cup all-purpose flour, unbleached (100 g)
2 cups apple cider (500 mL)
mature cheddar cheese, grated (400 g)
Gruyère cheese, grated (100 g)
1 Tbsp. fresh flat-leaf parsley leaves, finely chopped
2 tsp. Worcestershire sauce
8 eggs + 2 extra egg yolks
¼ cup Dijon mustard (70 g)
¼ cup extra-virgin olive oil (60 mL)
1 lemon, freshly juiced

To Serve:
watercress and mixed leaves

Preheat oven grill to high. Place sourdough slices in a single layer on a baking tray. Grill, turning, for 2 minutes or until golden.

Melt butter in a pan over low heat. Add flour and whisk to combine. Cook, stirring, for 1 minute, then increase heat to medium and gradually add cider, whisking constantly, until a thick paste forms. Remove from heat, add cheese, parsley, Worcestershire sauce, egg yolks and 2 Tbsp. mustard. Season. Return pan to medium heat and cook, stirring, for 2 minutes or until thick and smooth. Set aside.

In two batches, heat 2 tsp. oil in a frypan over medium heat. Break 4 eggs into pan. Fry for 2-3 minutes until whites are set and yolks are runny. Remove from pan and set aside. Repeat with another 2 tsp. oil and remaining 4 eggs. Place 1 egg on each slice of toast and spoon over cheese sauce. Grill for 3-4 minutes until golden.

Meanwhile, combine lemon juice, and remaining 30g mustard and 2 Tbsp. olive oil in bowl. Season and toss with salad leaves.

Serve rarebit topped with a salad.

Makes 4 servings.