Raclette rarebit with crispy lardons & fried egg

Name: Raclette rarebit with crispy lardons & fried egg
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Ingredients: 77 g pack Cooks’ Ingredients Smoked Pancetta; 25 g butter; 25 g plain flour; 200 ml cider; 150 g Emmi Raclette Pure Classic Slices, broken into small pieces; 15 g Parmigiano Reggiano, finely grated; 3 thick slices brown bread; 3 tsp Maille Tarragon Mustard; 3 British Blacktail Free Range Eggs large; cornichons, to serve

This indulgent recipe combines elements of a classic rarebit and a croque monsieur.

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Serves3
CourseLunch
Prepare5 mins
Cook15 mins
Total time20 mins

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Ingredients

77g pack Cooks’ Ingredients Smoked Pancetta
25g butter
25g plain flour
200ml cider
150g Emmi Raclette Pure Classic Slices, broken into small pieces
15g Parmigiano Reggiano, finely grated
3 thick slices brown bread
3 tsp Maille Tarragon Mustard
3 British Blacktail Free Range Eggs large
cornichons, to serve

Method

Put the pancetta into a medium-sized frying pan over a low heat and gently cook for about 10 minutes, until the fat has run and the pancetta is starting to crisp. Scoop out the pancetta, leaving as much fat behind as possible. Turn off the heat until ready to fry the eggs.
Preheat the grill to medium and line the grill tray with foil. Melt the butter in a small saucepan over a medium heat and, once melted, stir in the flour. Cook for a minute or so over a medium heat, until turning golden and smelling nutty. Gradually stir in the cider until you have a smooth mixture. Turn the heat to low and stir in both cheeses, then continue to heat gently, until the cheeses melt and the mixture thickens. Season.
Put the bread onto the lined tray and lightly toast it. Spread with the mustard, then with the cheesy mixture. Place under the grill for 1-2 minutes, until oozy and bubbling. Meanwhile, place the reserved frying pan over a high heat, crack in the eggs and fry for a few minutes, until cooked to your liking.
Place the cheesy toast onto plates, top with the eggs, then sprinkle over the pancetta, spooning over a little of the fat, before serving with cornichons on the side.