Dewhursts' Welsh rarebit

    15 min

    My mother tried to get me to eat more eggs as a child for protein, however due to my intolerance to the taste and texture of cooked eggs she was unable to get me to eat them. It was when I was in my early teens I discovered I was capable of eating cooked egg yolk providing not even a trace of egg white was added, so she came up with this version of Welsh rarebit and it's been a family tradition since.


    Cheshire, England, UK
    5 people made this

    Serves: 2 

    • 150ml milk or beer
    • 150g grated mature cheese
    • 3 egg yolks
    • 1 salad tomato, thinly sliced
    • 1/2 teaspoon Worcester sauce
    • 1 pinch salt
    • 4 slices bread

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Preheat a grill on a high heat.
    2. Warm the milk or beer in a saucepan until just above lukewarm. Whisk in the egg yolks and add the cheese, tomato, Worcester sauce and seasoning. Cook on a medium heat stirring continuously until the cheese has melted.
    3. Lightly toast bread in a toaster or under a grill and spread the rarebit over the toast. Add a couple of splashes of Worcester sauce place under a hot grill for about a minute or two and serve.


    Way too many Welsh rarebits call for using huge amounts of cheese in order to attain the taste and texture of toasted cheese, but proper Welsh rarebit should be a creamy texture like cream cheese and lightly toast with a light golden brown under a grill.

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    Reviews in English (1)


    This was a delightful version of Welsh rarebit. Creamy, crunchy and satisfying - everything you want in a rarebit. Da iawn!  -  28 Jan 2014