Braised leek and cheddar rarebit

Braised leek and cheddar rarebit
  • Serves icon Serves 2 as a meal, 4 as a snack.
  • Time icon 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.

Nutrition: per serving

Calories
620kcals
Fat
43.2g (19.6g saturated)
Protein
28.1g
Carbohydrates
16.2g (3.5g sugars)
Fibre
3.8g
Salt
1.9g
Calories
620kcals
Fat
43.2g (19.6g saturated)
Protein
28.1g
Carbohydrates
16.2g (3.5g sugars)
Fibre
3.8g
Salt
1.9g

For 4

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

delicious. tips

  1. Freeze egg whites in a bag marked with the quantity and date. Use within 3 months.

  2. Braise the leeks and make the rarebit mixture up to a day ahead. Cover and chill.

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