Poached Eggs with Souffléd Welsh Rarebit

This may sound like a snack but it is actually very substantial and just the thing for an impromptu supper for two.

Serves 2

This recipe is from Frugal Food

Poached Eggs with Souffléd Welsh Rarebit
 4 large, very fresh eggs for poaching
 2 large eggs, separated
 10g butter
 10g plain flour
 6 tbsp semi-skimmed milk
 1/2 tsp English mustard
 dash of Worcestershire sauce
 pinch of cayenne pepper
 25g strong Cheddar cheese, grated
 25g Parmesan cheese, grated
 4 slices white bread (medium thick)


First heat some water in a frying-pan with a little salt ready to poach the eggs in. Then take a small saucepan, melt the butter in it, stir in the flour and cook over a medium heat for a minute or two before gradually stirring in the milk.

Allow the mixture to bubble for two minutes, then take the saucepan off the heat and stir in the seasonings. Now beat the yolks of the two separated eggs, then stir them into the sauce and leave the mixture until it’s cold.

Next beat in the grated cheeses. Whisk the egg whites until stiff and carefully fold them into the cheese mixture. Now toast the bread on both sides and cover each slice thickly with the cheese mixture.

Cook under a medium grill until the cheese mixture is puffed up and dark brown on top. During the last part – while you grill the cheese mixture – slip the four eggs into simmering water in the frying-pan to poach for three minutes.

Lift them out with a draining spoon, resting it on kitchen paper to drain each egg, then pop one on each of the slices of toast.

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