Waitrose and Partners
Raclette rarebit with crispy lardons & fried egg

Raclette rarebit with crispy lardons & fried egg

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

0 out of 5 stars(0) Rate this recipe
  • Serves3
  • CourseLunch
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.


Typical values per serving when made using specific products in recipe


2,551kJ/ 611kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet