Whether you call it rarebit or rabbit this is a really tasty brunch dish that is very popular in our house. I've converted it so it's gluten free by using cider instead of beer, gluten free plain flour and gluten free bread; if gluten is not a problem you can use this recipe and use your usual plain four and bread.
I would suggest using a really tasty nutty or seedy bread for extra flavour. This may not be possible if you do not make your own gluten free bread; I serve this on my home made teff loaf sliced thickly so it's crisp on the outside but still soft in the middle.
Served here with a poached egg, pea shoots and tomato salad both dressed in a light vinaigrette.
This recipe is to serve 4 hungry people or 8 depending on how many slices you would like each.
8 thick slices of gluten free bread
25g butter - melted
50g gluten free plain flour
350ml dry cider
200g Cheddar cheese
1 teaspoon Dijon mustard
2 teaspoons of gluten free Worcestershire sauce
Freshly ground pepper
2 egg yolks
- Warm the cider and keep warm.
- Melt the butter. Add the flour and cook for a few minutes.
- Add the cider a little at a time. Stirring well each time until all the cider has been incorporated. It will be very thick.
- Add the cheese, Worcestershire sauce and mustard and stir well.
- Add salt and pepper to taste. Personally I like a lot of pepper and some salt but it will depend not he cheese you have used.
- Pop into a bowl and cover the top with a piece of cling film or parchment paper - this stops a skin forming on the top.
- Leave to cool completely. You can prepare up to this stage well in advance or even the day before.
- Once chilled down stir the egg yolks through and cover once again.
- Refrigerate until you are ready to use the mixture.
- Heat the oven to 200c.
- Put the slices of bread onto a baking sheet and brush both sides with the melted butter.
- Bake in the oven for approx. 8 minutes per side but do keep an eye on the slices after 4 minutes to make sure they are browned but not burnt! The time will depend on the bread and your own oven.
- Place on a cooling rack so they don't go soggy.
- When ready to serve spread the cool rarebit mixture onto the baked bread.
- Pop back onto the baking tray and bake at 200c for 5-6 minutes.
- The rarebit mixture will begin to brown and bubble.
- It's ready to serve
Serves 4 hungry people