This indulgent recipe combines elements of a classic rarebit and a croque monsieur.
Serves3
CourseLunch
Prepare5 mins
Cook15 mins
Total time20 mins
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.
