Nov 12, 2006
Buck Rarebit
- 4 oz. old cheddar cheese, grated
- 1 1/2 oz. gruyere, grated
- 1 tsp dijon
- 1/2 tsp of another mustard
- 2 tbsp ale
- 2 slices sourdough bread
- 2 eggs
- salt and pepper
- 1 tsp worchestershire sauce
- cayenne
- Place the cheeses in a non-stick saucepan with the mustards, ale and worcestershire sauce.
- Mix well until melted.
- Preheat the broiler.
- Check the seasoning of the sauce and adjust to taste.
- Toast the bread.
- Poach the eggs lightly.
- Spread the cheese mixture onto the toast and broil until golden.
- Top with a poached egg. Season lightly.
- Serve.
Recent Comments