Читать книгу The Vicar’s Wife’s Cook Book - Elisa Beynon - Страница 42

These aren’t real rarebits, but rather something far simpler. But they do the trick.

4 tablespoons grated cheese (Cheddar, Lancashire or Wensleydale)

2 teaspoons wholegrain mustard

1 egg, beaten

4 thick slices of good-quality bread (white or brown is fine)

Preheat the grill to high a few minutes before you are ready to eat. Mix the cheese, mustard and beaten egg together in a bowl. Put the slices of bread onto the rack of the grill pan and toast on both sides. Remove and spread each one with some of the cheesy egg mixture. Put the toasts back under the grill until bubbling and brown in places. Cut the toasts in half and float them on top of the stew.