Braised leek and cheddar rarebit
- January 2018
- Serves 2 as a meal, 4 as a snack.
- Hands-on time 30 min
Everything is better with a fried egg on it – right? Try this decadent twist on Welsh rarebit with with sweet and buttery braised leeks and plenty of good, mature cheddar.
- Vegetarian recipes
- 43.2g (19.6g saturated)
- 16.2g (3.5g sugars)
- 2 leeks, cut in two lengthways, then quartered widthways
- 250ml white wine, plus an extra
- 2 tbsp for the rarebit
- 100ml vegetable stock
- 2 tsp dijon mustard
- 4 fresh thyme sprigs
- 40g butter
- 200g strong cheddar, grated
- 4 large free-range eggs, plus
- 3 egg yolks
- 2 white bread bloomer slices (cut along the length of the bread)
- Vegetable oil for frying
- Henderson’s sauce or (for non-vegetarians) Worcestershire sauce to serve
- Put the leeks in a pan with 250ml wine, the stock, mustard, thyme and 20g of the butter. Add a pinch of salt and bring to a brisk simmer. Reduce the heat and cook for 10-15 minutes until the leeks are tender. Drain (discard the liquid) and set aside.
- Heat the grill to medium-high. Melt the remaining butter in a pan and stir in the 2 tbsp white wine. Take off the heat and stir in the cheese and egg yolks to make the rarebit. Season.
- Toast the bread under the grill for 2-3 minutes on each side until golden. Divide the leeks evenly among the toasts and top with the rarebit mix. Grill for 3-4 minutes until bubbling.
- Meanwhile, heat the oil in a frying pan and fry 4 eggs for 3-4 minutes or until cooked to your liking. Serve the rarebit topped with the fried eggs and a good splash of Henderson’s or Worcestershire sauce and dig in.
Freeze egg whites in a bag marked with the quantity and date. Use within 3 months.
Braise the leeks and make the rarebit mixture up to a day ahead. Cover and chill.
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