Welsh Rarebit

19 Dec

Welsh Rarebit originates from England around the 18th century where it was actually served as a hot sauce.  It’s more of a snazzy version of plain cheese on toast and a brilliant comfort food!



  • 4 Slices of Bread
  • 125g Grated Cheese
  • 1 Egg
  • 2tsp of Dijon mustard (or your preference)
  • 1/2tsp of Worcestershire sauce
  • Salt and Pepper
  • Sliced tomatoes to top


Firstly the cheese (obviously rather important). I use a mature cheddar, but any hard cheese will be fine. You’ll want to start by grating the cheese into a bowl. Then you’ll want to beat up the egg and mix it all together, this will give you a weird looking paste (not the nicest looking thing I know but when it melts, mmm).


To this paste you can then add your mustard of choice, I used Dijon simply because I think the region produces wonderful mustard that isn’t too hot and goes well with almost everything! Again the type is up to you, whatever you like and prefer will work well! Mix this in and add a pinch of salt and pepper just to season along with the Worcestershire sauce.

Now spoon/spread the mix onto your bread and place the sliced tomatoes on top, you can add herbs instead if you don’t like tomato, or as well as! I found that basil (dried or fresh) worked really well with the tomato on top adding an extra layer of flavour.

Now you just have to grill them until the cheese is bubbling and they have gone slightly brown. This only takes a few minutes once the grill has heated up. Once they are cooked eat quickly as they cool down fast!

And there you have it, a wonderful easy to make, quick to cook treat that can be enjoyed whenever hunger strikes.


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