Braised leek and cheddar rarebit

Braised leek and cheddar rarebit

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.

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

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
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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.

Nutrition

For 4

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

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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