Ah, mornings in the UK—a time where the golden light filters through the curtains, the kettle whistles its familiar tune, and the prospect of a hearty breakfast beckons. For a family like mine, with four hungry kids bustling about, a simple bowl of cereal never quite cuts it. That’s where today’s recipe swoops in to save the day: a delightful Savory Welsh Rarebit with a Poached Egg and Chive Garnish.
This dish is a British classic, often overlooked but never underappreciated. It’s essentially a posh version of cheese on toast, heightened to perfection with a rich cheese sauce infused with ale and English mustard, all snugly nestled on crusty bread and crowned with a poached egg. Now, that’s what I call a breakfast that speaks directly to the heart!
Like many of you, I cherish those mornings where the whole family gathers around the table, chatting animatedly about the day ahead, and this dish has quickly become one of our household favorites. The warmth of the melted cheddar mingling with the bitterness of ale and a hint of mustard is pure comfort. It’s simple, yet never fails to impress every time.
When my kids first eyed the bubbling cheese topping with scepticism, the addition of the poached egg was what won them over. There’s something about a perfectly poached egg that turns any dish into an inviting affair. Watching the yolk gently ooze over the cheesy layer is always a triumphant moment in the kitchen.
Preparing this dish is a breeze, too. With a prep time of under 30 minutes, it’s perfect for those who might not have the luxury of a leisurely morning but still crave a satisfying start to the day. Trust me, once you’ve tried this dish, it will undoubtedly become a staple in your breakfast routine.
Welsh Rarebit is not only soul-warming but also versatile. We’ve had it for brunch on a lazy Sunday and even as a quick dinner fix when the kids have scooted around the park longer than usual. The crispiness of the toast paired with the creaminess of the cheese sauce, and the richness of the poached egg is a combination that truly ticks all the boxes.
So, next time you’re on the hunt for a breakfast or brunch idea that combines simplicity with bold flavours, give this Savory Welsh Rarebit with a Poached Egg and Chive Garnish a whirl. May it bring warmth to your table and smiles to your family’s faces, just as it has to mine. Enjoy every cheesy, eggy bite!
Ingredients
– 4 slices of crusty bread
– 200g mature cheddar cheese, grated
– 2 tablespoons unsalted butter
– 2 tablespoons plain flour
– 1 teaspoon English mustard powder
– 1 teaspoon Worcestershire sauce
– 100ml ale or stout
– Salt and pepper to taste
– 4 fresh eggs
– 1 tablespoon white vinegar
– Fresh chives, finely chopped, for garnish
Method
1. **Prepare the Rarebit Mixture**: In a saucepan over medium heat, melt the butter. Add the flour and stir continuously for about 2 minutes to form a smooth paste (roux). Gradually whisk in the ale or stout, ensuring no lumps form, and cook for another 2 minutes until thickened.
2. **Add Cheese and Season**: Lower the heat to a gentle simmer and add the grated cheddar cheese, mustard powder, and Worcestershire sauce. Stir until the cheese has fully melted and the mixture is smooth. Season with salt and pepper to taste. Remove from heat and set aside.
3. **Prepare the Bread**: Toast the slices of crusty bread under a grill or in a toaster until golden and crisp.
4. **Poach the Eggs**: Fill a large saucepan with water and bring it to a gentle simmer. Add the white vinegar. Crack the eggs one at a time into a small bowl, then gently slide them into the water. Poach the eggs for 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk. Remove with a slotted spoon and drain on kitchen paper.
5. **Assemble and Grill**: Preheat your grill on high. Spread a generous layer of the cheese mixture over each slice of toasted bread. Place under the grill for 2-3 minutes, or until the cheese is bubbling and golden.
6. **Serve**: Transfer each cheesy toast to a plate, top with a poached egg, and garnish with finely chopped fresh chives. Serve immediately.
