Welsh rarebit with attitude

Name: Welsh rarebit with attitude
Total time: 15 min
Yield: 4 slices
Ingredients: 2 large free-range or organic egg yolks; 150 g crème fraîche; 1 level teaspoon English mustard powder; 100 g freshly grated Cheddar cheese; sea salt; freshly ground black pepper; 4 tablespoons chilli jam to taste; 4 x 2 cm thick slices of good-quality bread (use sourdough or country style); Worcestershire sauce

Makes 4 slices

Cooks In15 minutes

DifficultySuper easy

Bread, Christmas, Vegetarian, British

Nutrition per serving

Calories

431

22%
Fat

29g

41%
Saturates

16.7g

84%
Protein

14.6g

29%
Carbs

26.4g

10%
Sugars

10.6g

12%

Of an adult's reference intake

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Ingredients

2 large free-range or organic egg yolks
150 g crème fraîche
1 level teaspoon English mustard powder
100 g freshly grated Cheddar cheese
sea salt
freshly ground black pepper
4 tablespoons chilli jam , to taste
4 x 2 cm thick slices of good-quality bread , (use sourdough or country style)
Worcestershire sauce

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Jamie at Home

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Method

Preheat your grill and get it nice and hot. Whisk the egg yolks with the crème fraîche and mustard powder. Stir in the cheese and season with salt and pepper. Now, I’m rather hoping you’ve had a go at making the chilli-pepper chutney, but if you haven’t then you can cheat by using a good shop-bought version, or simply chop up a little fresh chilli, to your taste.
Lightly toast your slices of bread on both sides. Smear a good tablespoon of your chutney on to each slice, right to the edge, followed by a quarter of your rarebit mixture. By spreading it right to the edge, the crust won’t burn. Grill until melted and bubbling. Divide on to plates. With a knife, criss-cross the topping and drizzle with Worcestershire sauce.

Tip

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