A modern twist on the classic Welsh Rarebit, this recipe adds a touch of sophistication while keeping it easy and delicious.
Grate the sharp cheddar cheese into a bowl.
Grating the cheese helps it melt evenly and quickly.
In a small saucepan, combine the whole milk and dry mustard powder, and heat gently while stirring.
Stir constantly to prevent the milk from scorching.
Mix the cornflour with a small amount of additional milk to create a slurry, then add it to the saucepan and stir until thickened.
Ensure the slurry is smooth to avoid lumps in the sauce.
Add the grated cheddar cheese to the saucepan and stir until melted and smooth.
Add the cheese gradually to maintain a smooth consistency.
Slowly add the beaten egg to the sauce while stirring continuously.
Adding the egg slowly prevents it from curdling.
Toast the bread slices on one side.
Toast the bread to your preferred level of crispiness.
Spread the cheese sauce generously on the untoasted side of the bread.
Ensure an even layer of sauce for consistent flavor.
Place the bread under a grill until the cheese sauce is bubbly and golden.
Keep an eye on the grill to prevent burning.
Serve immediately, garnished with a sprinkle of freshly ground black pepper.
Serve hot for the best taste and texture.
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