Cider & leek Welsh rarebit toast

Cider & leek Welsh rarebit toast

The ultimate cheese on toast – it’s a dream with soup, too. 

5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

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Ingredients

  • 20g unsalted butter
  • 250g leeks, thinly sliced
  • 5 tbsp dry cider
  • 175g mature cheddar, grated
  • 125g mozzarella, thinly sliced
  • 2 egg yolks
  • 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

  1. 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

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