Your first question may well be, What on earth is Welsh / Cornish Rarebit? Basically, it's a more substantial version of cheese on toast, but with more ingredients and much tastier.
I had this served cold for lunch in Cornwall this summer and thought it would be perfect for packed lunches. Although rarebit is absolutely delicious just out of the oven, it can also be served cold. This means it can be made the night before, perfect for packed lunches. One more thing. It's very filling, which if your kids always come out of school 'starving', is a good thing. The other great thing is there are loads of different varieties and different ingredients you can try. Finally, I know a 'traditional rarebit recipe' uses lager or stout, but since I'm mainly thinking about kids packed lunches, that feels wrong. Don't want them asleep all afternoon!
Store in the fridge overnight. They are best eaten within 24 hours to stop the bread going soggy!
Sustainability
Welsh/Cornish Rarebit with cheese and egg is great for using up leftovers. A bit like the quiche recipe, you can also make loads of different versions and use up any leftovers.
Toppings/Variations
As I said, a bit like a quiche, you can add loads of different ingredients to this recipe, depending on what you fancy. My personal preference is to spread the toast with a sweet chutney before adding the rarebit mixture. You will need to fry or saute any veg before adding to the mixture. Here are some things you might like to add. Spring onions, leek, red onion, red peppers, mushrooms, spinach, sliced tomatoes
For more great ideas for packed lunches, click here
Easy Welsh Cornish Rarebit with cheese and egg
Ingredients
- 4 slices bread 2cm thick, good quality, organic
- 2 egg yolks free-range, organic
- 100 g creme fraiche organic
- 1 tsp english mustard organic
- 1 tbsp worcestershire sauce organic
- 150 g mature cheddar cheese grated, organic. Similar strong flavoured hard cheese will do.
Instructions
- Lightly toast the bread until just brown
- In a bowl, whisk together the egg yolks, creme fraiche, mustard and worcestshire sauce
- Stir in the grated cheese and any other ingredients you want to add (see Toppings ideas above)
- Spread the toast with chutney (optional)
- Spread the egg and cheese mixture right up to the edges of the toast and grill for 2-3 minutes until golden brown and bubbling
- Enjoy hot or leave to cool and store in the fridge overnight
Notes
Nutrition
For more great ideas for packed lunches, click here
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