Welsh Rarebit

I'm starting to notice a theme emerging in the food I have been shooting and sharing with you recently: breakfast, better yet weekend breakfast recipes. Perhaps that should come as no surprise – I know very few people in the world who do not enjoy a leisurely breakfast on a weekend morning. But even more than usual, I have found myself yearning for these dishes on the weekend. All week I crave the simplicity, the slower pace, even if just for one meal.

Welsh Rarebit is a fairly new recipe in my repertoire, but with crusty bread, cheese, eggs, and beer, I am sure it is one that is here to stay. This is a hearty meal that will keep your hunger at bay for most of the remainder of your day and I bet, like me, you will find yourself daydreaming of the dish – and the weekend – soon after the next workday begins.

WELSH RAREBIT
Serves 2 to 4
Adapted from Talking With My Mouth Full by Gail Simmons

This is a hearty breakfast, perfect for a lazy weekend morning. Use a hearty bread that will stand up to, but not overpower the dish: rye, pumpernickel, or country are all good options. I also make this dish when I have leftover Homemade Everything Bagels, which adds a delicious crunch.

2 tablespoons unsalted butter, divided
1 tablespoon all-purpose flour
1 1/2 teaspoons mustard powder
1/4 teaspoon cayenne
1/2 cup Guinness (I like to use the Foreign Stout)
1 tablespoon Worcetershire sauce
4 ounces extra-sharp cheddar cheese, coarsely grated
4 pieces toasted bread, sliced about 1/2-inch thick
4 large eggs
Coarse salt
Freshly ground black pepper
Pickles, for serving

Place rack in the middle of the oven and preheat broiler.

Melt 1 tablespoon butter in a small saucepan over medium heat, then stir in flour with a rubber spatula. Cook, stirring often to ensure no lumps form, until mixture is golden brown and very fragrant, about 3 to 5 minutes. Stir in mustard powder and cayenne, followed by beer and Worcestershire sauce.

When mixture is well combined, turn heat to low and whisk in cheese until very smooth. Spread a thick layer of the mixture on toasted bread slices. Place on a sheet tray under the broiler, until cheese is bubbly and edges of toast are crisp and golden, about 4 minutes.

Meanwhile, melt remaining 1 tablespoon butter in a medium skillet over medium heat. When butter begins to foam, reduce heat to medium-low, crack eggs into butter, and fry until whites are set and yolks are still runny.

Place one egg on top of each slice of bread and season to taste with salt and pepper. Serve immediately with pickles. Leftover cheese mixture may be refrigerated up to 1 day.