Rarebit soufflés

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• KT

  10 August 2010

  KT rated and commented on this recipe

  

  Delicious...so easy and so quick! Having no spring onions and no sourdough bread, I used 2 slices normal wholemeal bread and half a small brown onion very thinly sliced, and it was still lovely. Will definately have this again and purposely get the other ingredients in!

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• beautifuljulie

  09 June 2011

  beautifuljulie rated and commented on this recipe

  

  Wonderful...we had them on St David's Day!

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• Nuala

  04 May 2012

  Nuala rated and commented on this recipe

  

  Have made these several times, we like them!

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• judy

  28 August 2012

  judy rated and commented on this recipe

  

  Yummy! Didn't have mustard so just used mustard powder - was still delicious.

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• isthebest

  14 September 2012

  isthebest commented on this recipe

  Just made this recipe for a quick supper. Was really tasty and so easy to do. Only change I made was to add scotch bonnet sauce instead of Worcester sauce for an additional kick and it worked really well. Will definately make again.

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• hconnor

  23 March 2013

  hconnor commented on this recipe

  Just made this having never eaten welsh rarebit before. Was so easy to make and very tasty. I would only toast one side of the bread next time as it was a bit to toasted for me.

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Ingredients

• 100g mature cheddar
• 1 tsp Dijon mustard
• a splash Worcestershire sauce
• 2 spring onions , finely chopped
• a pinch cayenne pepper
• 1 egg , separated
• 4 slices sourdough bread , toasted
• watercress salad, dressed to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 100g mature cheddar
• 1 tsp Dijon mustard
• a splash Worcestershire sauce
• 2 spring onions , finely chopped
• a pinch cayenne pepper
• 1 egg , separated
• 4 slices sourdough bread , toasted
• watercress salad, dressed to serve

Per serving

486 kcalories, protein 22.5g, carbohydrate 51.5g, fat 22.5 g, saturated fat 12.0g, fibre 3.9g, salt 2.28 g

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