Canadian Cheddar Rarebit
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 399 |
| pro | 24 g |
| total fat | 23 g |
| sat. fat | 12 g |
| carb | 24 g |
| fibre | 4 g |
| chol | 367 mg |
| sodium | 767 mg |
| % RDI: | - |
| calcium | 35 |
| iron | 20 |
| vit A | 27 |
| folate | 25 |
Ingredients
- 1/2 cup beers or milk
- 1-1/2 cups shredded old Canadian cheddar cheese
- 2 eggs, lightly beaten
- 2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp Worcestershire sauce
- 4 thick slices whole wheat bread, toasted
- 1 tsp white vinegar
- 4 eggs
- 1 pinch cayenne pepper
Preparation
In saucepan, bring beer to simmer over medium heat; stir in cheese until melted. Whisk in beaten eggs, mustard, salt, pepper and Worcestershire sauce; cook until thick enough to coat back of spoon, 2 minutes.
Place toast on rimmed baking sheet; pour cheese mixture over each. Broil until cheese is golden, about 5 minutes.
Meanwhile, in shallow saucepan, bring 3 inches (8 cm) water to boil. Add vinegar; reduce heat to simmer. One at a time, break whole eggs into dish and gently slip into water; cook until whites are set and yolks are still liquid, 3 to 5 minutes. With slotted spoon, remove and drain well. Spoon onto each toast; sprinkle with cayenne.
Additional information :
Tip: To broil tomatoes, cut 2 large ones crosswise in half; place cut side up on rimmed baking sheet. Brush with 1 tsp (5 mL) olive oil; season with salt and pepper and broil until softened, about 10 minutes.
- Keywords : Main Course; Broil; Boil; Simmer; Bread; Eggs; Cheddar cheese; Beer;
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