Welsh Rarebit

Ingredients

• 4 slices bread
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 2 cups sharp cheddar cheese, grated
• 1 teaspoon mustard powder
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• 2 egg yolks

Instructions

1. Toast the bread slices until golden brown and set aside on a serving plate.
2. Melt butter in a saucepan over medium heat.
3. Whisk in flour to create a roux and cook for 1 minute, stirring constantly.
4. Gradually add milk while whisking to avoid lumps, stirring until the sauce thickens.
5. Remove from heat and stir in grated cheddar cheese until completely melted and smooth.
6. Add mustard powder, Worcestershire sauce, cayenne pepper, salt, and black pepper.
7. In a small bowl, lightly beat the egg yolks.
8. Temper the egg yolks by slowly whisking in a small amount of the cheese sauce, then add the mixture back to the saucepan, stirring constantly.
9. Heat gently for 1-2 minutes without boiling, stirring constantly.
10. Pour the cheese sauce generously over each slice of toast.
11. Place under a preheated broiler for 2-3 minutes until the top is lightly browned and bubbling.
12. Serve immediately while hot.

Notes

• Use a sharp cheddar cheese for better flavor depth.
• Keep the heat low when adding egg yolks to prevent scrambling.
• Prepare the cheese sauce just before serving for the best texture.
• Do not let the sauce boil after adding eggs or it may curdle.
• A whisk is essential for making a smooth, lump-free sauce.
• This dish is best served immediately after broiling for optimal texture.