Marissa Hermer’s Welsh Rarebit

Marissa Hermer’s Welsh Rarebit

This is a common British recipe that, if you’re not a Brit, sounds a bit strange and is often mistaken for something exotic, when in fact it's simply posh cheese on toast. Spicy and tangy from the mustard and creamy from the egg yolks and cheese, this is toast with serious attitude- one of my major cravings when I was pregnant with our daughter and a treat anytime. Also, a major hangover helper. Best served with homemade chutney.

Serves 2


2 egg yolks

1 teaspoon English mustard powder

1 teaspoon Worcestershire sauce

Pinch of cayenne pepper

Salt, to taste

2 thick slices sourdough bread

1 tablespoon butter, softened 

2 tablespoons stout

2 cups grated Lancashire cheese or mature cheddar

1 tablespoon flat-leaf parsley leaves, roughly chopped


  1. Preheat the broiler to its highest setting and line a baking tray with aluminum foil. In a small bowl, whisk together the egg yolks, mustard powder, Worcestershire sauce, and cayenne pepper. Season with salt. 

  2. Place the bread under the broiler and toast for 2 minutes on each side, or until golden.

  3. In a bowl, beat together the softened butter and stout with the mustard mixture, and then add the cheese. Pile the mixture onto the toasts and place under the broiler for 3 to 5 minutes, or until golden and bubbling. Allow to cool slightly before garnishing with parsley and serving with tomato chutney on the side.


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