Martha Stewart Welsh Rarebit is a quick, cozy British classic: sharp cheddar mixed with beer, egg yolks, and Dijon mustard, broiled until bubbling. This 15 minute comfort food appetizer brings Worcestershire tang and a roasted beefsteak tomato to cold weather lunches.
A leafy salad or warm soup pairs well with this beer and cheddar toast for an easy weeknight supper. The egg yolks make the topping puff golden under the broiler, so whisk them into the cheese thoroughly.
Martha Stewart Welsh Rarebit
Course: AppetizerCuisine: American, BritishDifficulty: Easy5
servings10
minutes5
minutes480
kcalPuffed, golden cheddar topping with a tangy bite from beer and mustard, broiled on crisp toast and crowned with a warm tomato slice.
Ingredients
1 pound sharp cheddar cheese, grated (5 cups)
2 large egg yolks
1/4 cup beer
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Pinch of cayenne pepper
Coarse salt and freshly ground pepper
5 slices white bread
5 slices beefsteak tomato
1 teaspoon vegetable oil
Directions
- Mix the filling: Preheat broiler. Line a baking sheet with aluminum foil, then a wire rack. In a medium bowl, stir together cheese, egg yolks, beer, mustard, Worcestershire sauce, and cayenne pepper. Season with salt and pepper.
- Toast bread on one side: Place bread on wire rack, and place under broiler until lightly toasted on one side. Remove from broiler, and invert.
- Spread the cheese mixture: Divide cheese mixture evenly between the bread, pressing gently to adhere.
- Prep the tomatoes: Place tomato slices on the rack next to bread. Drizzle tomatoes with oil, and season with salt and pepper.
- Broil until golden: Return to broiler, and cook until cheese is bubbling and golden brown, about 2 minutes.
- Top and serve: Place a slice of tomato on top of each serving; serve immediately.
FAQs
What type of beer works best for Welsh rarebit?
A brown ale or amber ale gives the best balance of malt flavor without overpowering the cheddar. A porter or stout adds more depth, while a lighter lager keeps the cheese flavor front and center. Use whatever you have open, since you only need 1/4 cup.
Can you make the Welsh rarebit cheese mixture ahead of time?
You can mix the cheddar, beer, egg yolks, and mustard up to 24 hours before you need it and store it covered in the fridge. It may be stiffer cold, so let it sit at room temperature for about 10 minutes before spreading on the toast.
What bread works best for Welsh rarebit?
A sturdy white sandwich bread is traditional and holds up well under the broiler. Sourdough or a thick-cut country loaf works too, since both can support the weight of the cheese mixture without going soggy. Avoid thin sliced bread, because it buckles under the heavy topping.
How do you store leftover Welsh rarebit?
Once assembled and broiled, Welsh rarebit does not keep well because the toast turns soft within an hour. If you have leftover cheese mixture, store it in an airtight container in the fridge for up to 3 days and broil it on fresh toast when ready.
Why did my Welsh rarebit topping not puff up?
The egg yolks are what give the topping its lift, so make sure they are fully mixed into the cheese before spreading. If you skip them or undermix, the topping just melts flat. Also keep the broiler fully preheated and set the rack about 4 inches from the element, since 2 minutes at high heat is usually enough.
