Enjoy a quick and easy lunch or Sunday night supper with this Mustardy Welsh Rarebit. We've chosen our favorite sourdough, but feel free to use any thickly sliced white or wholegrain bread. Adapted from a recipe by AGA Demonstrator Naomi Hansell in celebration of the launch of our new AGA Mustard colourway.
Serves 2
2 slices wholegrain sourdough bread
150g Cheddar, grated
1 tsp English mustard
1 tsp Worcestershire sauce
2 egg yolks
2 tbsp milk
Salt, as needed
Freshly ground black pepper, as needed
Preparation Time: 10 minutes. Cooking Time: 10 minutes.
1. Toast the bread lightly on both sides using the AGA toaster on the boiling plate, on a baking tray on the 2nd set of runners in the roasting oven or oven on R8, or under the grill, if you have one.
2. Place the cheese into a small bowl, stir in the mustard, Worcestershire sauce and egg yolks. Season with salt and pepper and mix well.
3. Add a tablespoon or two of milk so that the mixture spreads easily.
4. Divide the mixture between the two pieces of toasted bread and place on a baking tray.
5. Place in the oven or under the grill. Place in the oven or under the grill. CAST OVEN: in roasting oven, on the second set of runners at the top of the roasting oven or oven set to R8. GRILL: preheat and place on the second set of runners. Cook for 3 - 5 minutes until the topping is bubbling and lightly browned.
6. Serve and eat immediately.
