Martha's rarebit toast with quail eggs

1. Melt the butter in a small saucepan and then stir in the flour to make a paste. Cook the paste for a minute or so. Gradually pour in the milk, stirring all the time to prevent any lumps from forming.

2. Whisk in the mustard and Worcestershire sauce, then add the grated cheese to the pan and warm gently until the cheese has just melted. Try the sauce and add more mustard or Worcestershire sauce to taste. Remove from the heat and set aside. You can cover the cheese sauce at this stage, and cool and store it in the fridge up to 24 hours ahead of cooking.

3. Preheat the grill to medium, and then toast and butter the bread on both sides. Beat the egg yolk into the cheese mixture until smooth, then spread evenly onto the toast, making sure it goes right to the edges or the bread will burn. Grill for 3-4 minutes until browned and bubbling, then remove from the oven. Slice each piece into 4 triangles.

4. Fry the quail eggs until cooked to your liking, then slide onto the top of each rarebit. Sprinkle with chives to serve.