Before I provide the recipe I'll give a little history on how this recipe has become a family favourite. I have a severe intollerance to the taste and texture of eggs and anything that closely resembles egg. Out of determination and to try and help my mother be able to save a little money since eating meat all the time was becoming a bit expensive for her I decided to try to force myself to eat a fried egg. There was no chance I could get the white down me, the texture and taste just didn't agree with me that I barely had it in my mouth before I spat it right out. Then I tried the yellow on some toast and to both our surprise I was able to eat it. That gave my mother an idea and she whipped up an old traditional recipe of Welsh Rarebit where she removed all of the white and cooked it up with some seasoned milk and cheese, slathered it on some toast and whipped it under the grill, and it became a family favourite for quite a few years.
3 eggs separated and white discarded (or saved for another recipe like meringues)
1 pinch salt
1 pinch ground black pepper
150g mature cheddar cheese grated
4 slices bread.
1 medium salad tomato thinly sliced (optional)
1/2 tsp Lea & Perrings Worcestershire Sauce
- Preheat a grill on a medium high heat.
- Warm 100ml milk in a saucepan until just above lukewarm.
- Whisk the egg yellows in a medium heatproof bowl with some seasoning.
- Stir in 50ml cold milk into the yellows, then tip in the warmed milk slowly whilst mixing together.
- Pour the egg milk back into the pan, add the grated cheese and cook on a medium heat stirring continuously until the cheese has melted and the texture looks like porridge.
- Toast one side of the bread slices under the grill properly and then only lightly toast the other side.
- Spread the rarebit over the lightly toasted slices, top with some tomato slices, add a few dashes of Worcestershire Sauce and return under the grill for a minute or two until lightly browned then serve.