Welsh Rarebit Sauce with Egg and Tomato Recipe
Ingredients
| Welsh rarebit sauce | ||
| Butter | 1 Ounce | |
| Cheddar Cheese | 8 Ounce, grated | |
| Milk | 2 Tablespoon | |
| slice | 4 | |
| 8 thick slices tomato | ||
| Eggs | 4 , boiled | |
| Parsley sprig | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Prepare the Welsh rarebit sauce: melt the butter.
Add the grated cheese and the milk.
Stir over low heat until the cheese melts.
Season and adjust consistency with a little extra milk if necessary.
Lay the required number of trimmed toast slices in a shallow fireproof dish and put 2 tomato slices on each piece.
Heat through in a moderate oven (375°F - Gas Mark 4) or under the grill for a few minutes.
Cut the shelled hard-boiled eggs across in half, while still hot and lay one half on each tomato slice.
Pour over the Welsh rarebit sauce.
Garnish with a sprig of parsley.
Add the grated cheese and the milk.
Stir over low heat until the cheese melts.
Season and adjust consistency with a little extra milk if necessary.
Lay the required number of trimmed toast slices in a shallow fireproof dish and put 2 tomato slices on each piece.
Heat through in a moderate oven (375°F - Gas Mark 4) or under the grill for a few minutes.
Cut the shelled hard-boiled eggs across in half, while still hot and lay one half on each tomato slice.
Pour over the Welsh rarebit sauce.
Garnish with a sprig of parsley.
Comments
Comments: 2 |
Add a Comment
robert p says :
check the time on this one
Posted on: 1 February 2012 - 5:00am
Samina Tapia says :
Hi Robert, thanks for pointing out the error. I have corrected the same in the recipe.
Posted on: 3 February 2012 - 4:32am
Chef
