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British Bites

Welsh Rarebit with Roasted Tomatoes

Welsh Rarebit with Roasted Tomatoes

[Photograph: Sydney Oland]

This version of rarebit is designed to be a quick meal or snack, and if you don't have the time or energy to roast some tomatoes, a simple green salad or even some pickles would make a great fast side.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Welsh Rarebit with Roasted Tomatoes

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About This Recipe

Yield:Serves 4
Active time:15 minutes
Total time:30 minutes
Special equipment:1 quart microwaveable dish
This recipe appears in: British Bites: Welsh Rarebit with Roasted Tomatoes

Ingredients

  • 4 small tomatoes, tops sliced off
  • Kosher salt and freshly ground black pepper
  • 1 cup beer
  • 2 cup shredded sharp cheddar cheese
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon vegetable oil
  • 4 eggs
  • 4 slices sourdough bread, toasted

Procedures

  1. 1

    Adjust oven rack to middle position and preheat to 375°F. Place tomatoes in a baking dish and sprinkle with salt and pepper. Place in the oven and roast until tomatoes are soft, about 30 minutes.

  2. 2

    Meanwhile, place beer in a 1 quart microwavable dish and microwave on high until just simmering, about 2 minutes. Toss the shredded cheese with flour, mustard, and cayenne pepper.

  3. 3

    Add half of the cheese mixture to the beer and stir to combine. Return to microwave and cook on high for 1 minute; remove from heat, add the rest of the cheese and mix well. Return to microwave for 1 minute, then remove and add Worcestershire and season to taste with salt and pepper. Sauce should be smooth and thick.

  4. 4

    Heat oil in a large nonstick skillet over medium-high heat until lightly smoking, then crack eggs into pan. Season to taste and fry until the whites are just set but the yolks are still runny.

  5. 5

    Place each slice of toast on a separate plate, place a roasted tomato next to the bread, then top each slice of bread with 1/2 cup of cheese sauce and top with a fried egg. Garnish with parsley and cracked pepper, if desired.

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