Welsh rarebit with watercress

22 July 2019

Welsh rarebit makes a lovely quick lunch or light supper. In this recipe the rarebit is given a peppery kick by the chopped watercress.

Preparation time

10 minutes

Cooking time

5 minutes

Serves

4



Ingredients

  • 30g watercress, roughly chopped, plus a few sprigs for serving
  • 4 thick slices of sourdough bread
  • 2 large egg yolks
  • 150g crème fraiche
  • 1 tsp English mustard
  • 100g grated mature Cheddar
  • 4 tbsp chutney of your choice (we used red onion)

Method

Set the grill to high and prepare a grill pan. Lightly toast your four slices of bread. Take a bowl and beat together the egg yolks, crème fraiche, and mustard, before stirring in the grated Cheddar and chopped watercress.

Take your toasted bread and spread one side all over with chutney, ensuring that it goes right to the edges. Follow the chutney with a thick layer of rarebit mix, again ensuring that the bread is covered right up to the edges so that it doesn’t burn under the grill.

Place the topped rarebit under the grill and cook until the top of the cheese is bubbling and heated right through. Remove from the grill and serve immediately, topped with a few extra sprigs of watercress.

Our thanks to www.watercress.co.uk for providing this recipe

Visit our lunch recipe section for more light bites


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