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.
Vegetarians might like to know that you can buy a parmesan 'style' cheese from Bookham and Harrison Farms Ltd, and as Worcestershire sauce is used, make sure to choose one that has been made without anchovies when cooking for vegetarians
This recipe is from Delia's Frugal Food. Serves 2
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. If you aren't sure how to poach eggs, watch our Cookery School Video on this page. 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.