Welsh Rabbit

Welsh Rabbit (Rarebit)

My favorite breakfast growing up!

My dad used to make this for us on the weekend when I was growing up. It was my favorite breakfast! I would have a toasted bagel with scrambled eggs on top and then pour this sauce over it. My mom sent me a recipe of it but I tried it about a year ago and it wasn’t quite the same. So I tried again, this time with an altered Pioneer Woman recipe. I added more Worcestershire sauce and substituted beer for red wine (I’m fairly certain he used wine). I also omitted the cayenne, because I didn’t have any (I’ll have to pick that up at the store!). Here is my second trial recipe below but look for more trials in the future!

Ingredients

§  2 Tablespoons butter

§  2 Tablespoons flour

§  1/3 cup milk

§  1/3 cup red wine (I used Merlot)

§  1 teaspoon (heaping) dry mustard

§  1/2 teaspoon paprika

§  4-6 dashes Worcestershire

§  1 cup Mexican cheese blend

§  1 whole egg yolk

Instructions

1.       Melt butter in a saucepan over low heat.

2.       Sprinkle in flour and whisk together until combined. Cook over low heat for 2 minutes.

3.       Pour in milk and wine, whisking constantly, and cook for an additional minute. Add mustard, paprika and whisk.

4.       Add cheese and whisk slowly, cooking for a couple of minutes or until smooth, melted, and very hot.

5.       Remove from heat and whisk in egg yolk.

6.       Serve immediately (while hot) over scrambled eggs and toast.

Consensus

I made this for myself on a lazy Sunday morning and definitely enjoyed it. I made scrambled eggs and toasted my crostini bread that I used for the spinach artichoke dip. It still wasn’t up to my dad’s recipe; I think it needs different cheese (I think I will try extra sharp cheddar next) and more Worcestershire. I will probably add some cayenne to it as well. I took the leftovers to Ian and he enjoyed it the last time we made it so I’m pretty certain he will like this version as well. I mean, anything is better than Top Ramen right? Just kidding Ian!