Back in the day, if my Aunt Buzz was serving Sunday brunch, there was a very good chance it would be Welsh rarebit over toast points with nice, crispity bacon and, mebbe, sliced tomato.
Of course, Buzz’s Welsh rarebit came frozen in a bright red box and she baked it in the oven (she did not have a ‘wave) while she slow cooked the bacon in her trusty electric frying pan.
It was a real treat.
And I haven’t really found a home made recipe that wasn’t too fussy and also tasted like that rarebit from my past.
Until now.
This rarebit comes together on top of the stove with next to no effort, especially if you start with (as did I) a bag of shredded cheese. I used a four cheese Mexican blend in place of the more usual Cheddar, so my rarebit is not that classic golden color.
But it is still wicked tasty.
INGREDIENTS
•1 can evaporated milk
•2 cups grated Cheddar (or, your choice)
•1/2 tsp Seasoned Salt
•1/2 tsp dry mustard
•1/4 tsp garlic powder
•1/2 tsp Worcestershire sauce
•1 egg, lightly beaten
Heat the evaporated milk to just below boiling in a medium sauce pan over low heat, stirring every now and then.
Add the shredded cheese, stirring until melted, then stir in the Seasoned Salt, dry mustard, garlic powder, and Worcestershire sauce.
Temper the beaten egg by whisking in a bit of the sauce, then add to the pot, stirring for another minute or so, until thickened.
Use as you will.
Those toast points, bacon, and sliced tomatoes are wicked tempting, but, tomorrow, I will show you my actual plan for this batch o’ cheesy goodness.