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Welsh Rarebit Sauce with Egg and Tomato Recipe
|Welsh rarebit||1⁄2 Cup (8 tbs)|
|Cheddar cheese||8 Ounce, grated|
|Thick tomato slices||8|
|Hard boiled eggs||4|
|Parsley sprigs||2 (For Garnish)|
Calories 496 Calories from Fat 308
% Daily Value*
Total Fat 35 g53.5%
Saturated Fat 19.4 g97.1%
Trans Fat 0 g
Cholesterol 323.3 mg
Sodium 744.4 mg31%
Total Carbohydrates 20 g6.5%
Dietary Fiber 0.81 g3.2%
Sugars 3.6 g
Protein 26 g52.5%
Vitamin A 27.7% Vitamin C 7.7%
Calcium 52.9% Iron 12.9%
*Based on a 2000 Calorie diet
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.