Rarebit toasties with sticky Marmite onions served with eggs on a tray

Rarebit toasties with sticky Marmite onions

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Prep: 15 mins Cook: 35 mins Plus cooling

Easy

Serves 2

Serve these rarebit toasties with sticky Marmite onions and eggs for the ultimate comfort food. Add some crispy bacon to the mix for a great bacon sarnie too

Nutrition and extra info

Nutrition: Per serving

  • kcal1028
  • fat40g
  • saturates21g
  • carbs123g
  • sugars28g
  • fibre7g
  • protein39g
  • salt4.4g
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Ingredients

  • 2 tbsp plain flour
  • 2 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50ml ale or stout
  • 80g extra mature cheddar
  • 1½ tsp English mustard
  • 1 tsp Worcestershire sauce, plus extra to serve
  • pinch cayenne pepper
  • 1 tbsp vegetable or rapeseed oil, plus extra for the eggs if using
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 onions, halved and thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp light brown soft sugar
  • 1 tbsp Marmite
  • 4 chunky slices sourdough bread
  • 2 eggs (optional)
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Put the flour, butter, milk, beer, cheese and mustard into a pan, set over a medium heat and stir with a whisk until thickened and smooth. Add the Worcestershire sauce and cayenne. Cover the surface with a piece of baking parchment or cling film to prevent a skin forming and set aside to cool. You can make the rarebit sauce up to three days before using (store in the fridge).

  2. Heat the oil in a frying pan. Cook the onions in the pan for 15-20 mins until caramelised. Add the sugar and Marmite to the onions and cook for another 2-3 mins until sticky, adding a splash of water if it looks dry.

  3. Toast the slices of bread lightly and heat the grill. If you’re serving with an egg, heat a frying pan with a drizzle of oil. Spread 2 slices of toast with the onions and top with half the rarebit mixture. Cover the remaining 2 slices of bread with the rest of the rarebit mixture. Place under the grill until bubbling (about 2-3 mins), then sandwich the slices together with the cheesy onions in the middle. While they’re cooking, fry the eggs to your liking. Top the sandwiches with a few shakes of Worcestershire sauce, a grinding of pepper and the eggs.

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