Mushroom Welsh rarebit toastie with a fried egg

Mushroom Welsh rarebit toastie with a fried egg
  • Serves icon Makes 2
  • Time icon Hands-on time 30 min

We’ve put an updated twist on Welsh rarebit with this mushroom, tarragon and fried egg toastie. Although we’ve used cheddar in the sauce, feel free to use any cheese you like. Blue cheese would make a tangy addition or try gruyère for a mellower flavour.

Or, if you prefer, you could try our mushrooms on toast recipe.

Nutrition: per serving

Calories
721kcals
Fat
35.6g (15.2g saturated)
Protein
35g
Carbohydrates
60.1g (4.2g sugars)
Fibre
3.9g
Salt
2.6g
Calories
721kcals
Fat
35.6g (15.2g saturated)
Protein
35g
Carbohydrates
60.1g (4.2g sugars)
Fibre
3.9g
Salt
2.6g

Ingredients

  • Knob of butter for frying
  • 300g mixed mushrooms, roughly chopped or sliced
  • 1 tbsp chopped fresh tarragon
  • 4 white crusty bread slices
  • 1 tbsp vegetable oil for frying
  • 2 large free-range eggs

For the rarebit sauce

  • 80g extra-mature cheddar, grated
  • 25g mozzarella, grated
  • 2 tbsp cornflour
  • 80ml stout
  • 1 tbsp English mustard
  • A few dashes Henderson’s Relish (or vegetarian Worcester sauce, such as Biona)
  • 2 large free-range egg yolks

Method

  1. Heat the grill to medium. For the rarebit sauce, put the cheeses, cornflour, stout and mustard in a small pan, then whisk over a medium heat until the cheese has melted and the sauce is smooth. Take off the heat, whisk in a few dashes of Henderson’s Relish and the egg yolks, then return to a low heat to thicken slightly. Set aside (or see Make Ahead).
  2. Heat a knob of butter in a large heavy-based frying pan and fry the mushrooms for 5-6 minutes until cooked through and golden. Pour in two thirds of the rarebit sauce and add most of the tarragon. Stir and season with black pepper.
  3. Lightly toast the bread on both sides under the grill. Put 2 slices on a baking sheet, divide the mushroom mixture between them, then top with the remaining slices of bread. Press down, then spread the remaining rarebit mixture on top of each sandwich.
  4. Heat the oil in a frying pan, then fry the eggs to your liking. Season with salt and pepper.
  5. Meanwhile, grill the sandwiches until the tops are golden brown and the centres are oozing.
  6. Serve each toastie topped with a fried egg and the rest of the tarragon and eat with a green bitter leaf salad, if you like.

delicious. tips

  1. Use any cheese you like. Add a little crumbly blue cheese for extra kick.

  2. Keep the rarebit sauce mixture in the fridge with a piece of cling film touching the surface for up to 2 days.

  3. A glass of stout is a good partner, if a bit heavy in flavour. Even better is
    a simple Pays d’Oc pinot noir.

Recipe By

The delicious. food team

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Taleggio and chutney griddled toastie fingers

Serve these gooey griddled taleggio and chutney toastie fingers as a snack for a hungry...

Save recipe icon Save recipe icon Save recipe

Hangover recipes

American patty melts

Debbie Major’s American-inspired recipe for a cheese-toastie-hamburger-hybrid is the ultimate lunchtime treat.

Save recipe icon Save recipe icon Save recipe

Manchego rarebit

This rarebit has been transported from the Welsh valleys to sunny Spain with the classic...

Save recipe icon Save recipe icon Save recipe

Comfort food

Braised leek and cheddar rarebit

Everything is better with a fried egg on it – right? Try this decadent twist...

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE

Subscribe

Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.