Thanks to my friend Louise Johncox for this recipe. It was popular in her father’s tearoom and is a delicious lunchtime snack.
2 tablespoons milk
Pepper and salt to taste
120g grated Cheddar cheese
½ teaspoon mustard powder
2 slices of thick white bread
- Mix together the eggs and milk with a fork and season with pepper and salt to taste. Stir in the grated cheese and add the mustard powder.
- Toast the bread on both sides and place on a baking tray. Cover one side of each slice of toast with the rarebit mixture.
- Grill until the topping is bubbling and golden brown. Eat at once!
- You can add slices of tomato, poached egg, bacon and mushrooms to serve.
The science bit
Making toast shows dextrinisation as the starch changes to dextrin and goes brown.
The Maillard reaction develops more flavours in the toast.
Grilling the egg and cheese mixture makes the proteins coagulate as the egg and cheese change state and become solid.