Cider & leek Welsh rarebit toast
The ultimate cheese on toast – it’s a dream with soup, too.
- Serves4
- CourseLunch
- Prepare15 mins
- Cook15 mins
- Total time30 mins
Ingredients
- 20g unsalted butter
- 250g leeks, thinly sliced
- 5 tbsp dry cider
- 175g mature cheddar, grated
- 125g mozzarella, thinly sliced
- 2 egg yolks
- 1½ tsp wholegrain mustard
- 1 tsp Worcestershire sauce (or vegetarian alternative)
- 1 pinch ground black pepper
- 4 slice/s Waitrose Duchy Organic Wholemeal Seeded Bloomer
- 1 tbsp chives, chopped
- 1 pinch salt
Method
Preheat the grill to medium-high. Melt the unsalted butter in a pan and cook the leeks with a pinch of salt over a low heat for 5-7 minutes until soft. Add 2 tbsp of the dry cider and simmer until evaporated. In a bowl, mix the grated mature Cheddar with the mozzarella, egg yolks, remaining 3 tbsp dry cider, wholegrain mustard, Worcestershire sauce and ground black pepper. Stir through 1⁄3 of the leeks. Lightly toast the 4 slices of bread. Spread the cheese mixture on top; grill. Transfer to plates, spoon over the remaining leeks and scatter over the chopped chives.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,094kJ/ 503kcals |
---|---|
Fat | 32g |
Saturated Fat | 18g |
Carbohydrates | 26g |
Sugars | 3.9g |
Fibre | 3.5g |
Protein | 25g |
Salt | 2g |