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Buck rarebit

Recipe from: 5/1/1993 12:00:00 AM
Ingredients 6
Servings 4


  • 350
    grated Cheddar cheese
  • 2
    eggs, beaten
  • 5
    mustard powder
  • freshly ground black pepper
  • 4
    slices of bread, toasted
  • 4
    eggs, poached


Mix cheese, eggs, mustard and pepper. Spread on toast and grill until bubbly. Top each slice with a poached egg. HOW TO POACH EGGS Eggs for poaching must be very fresh or the white will detach itself from the yolk in strings. Fill a wide, shallow, heavy pan two thirds full of water. Add about 2 tablespoons (30 ml) vinegar for each litre. Bring the water to the boil. Turn down the heat, add the eggs at once and cover the pan with a lid. The temperature of the poaching liquid will drop when the eggs are broken into it. Repeat with up to 4 eggs. Leave the eggs to cook undisturbed for 3 to 4 minutes. The whites should be just firm and the yolks still soft. Remove the eggs with a slotted spoon, and place in a bowl of cold water to stop the cooking process. When eggs are cool, remove and trim the edges with a knife or pair of scissors. Return the eggs to the water. Reheat by standing the eggs in warm water for a few minutes.

Read more on: poach  |  dairy  |  grill

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