IHCC Brit Bites: Welsh Rarebit

What the heck do I know about British cuisine?
Besides the jokes that there's no such thing?

Not much more than fish and chips and Yorkshire pudding, I'm afraid.

This week we're cookin' up Brit Bites with Jamie Oliver @ I Heart Cooking Clubs.

I chose JO's Welsh Rarebit w/ Attitude.  A safe choice...what can go wrong with bread and cheese?  Of course this isn't just bread and cheese.  There's mustard, crème fraiche, chiles, and Worcestershire sauce. 

Notes:
The Husband said this reminded him a little of the top of a croque monsieur.  I can see that since a creamy sauce is spread over the top of the bread.  We all liked this dish.  Even me.  If you've been with me for a while, you know that nothing scares the hell outta me like undercooked or overcooked egg.  I did worry about that and had a lunch Plan B thought out for myself.  The egg cooked through--but not overly so.  All was good.  Except for my ability to carve cross hatches across the cheesy topping.

Are you wondering?  Those are roasted green beans.  Introduced to me by a recipe swap friend, Erika (recipe from Cooks Illustrated, Nov. 2005).  Erika is currently living in England, having her own Brit Bites experience.






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Jamie Oliver's Welsh Rarebit w/ Attitude
from Jamie's Food Revolution

2 large egg yolks
10 Tbsp crème fraiche or sour cream
1 level tsp English mustard powder
4 oz grated cheddar cheese
salt and pepper
4 Tbsp chile pepper chutney or jam, or minced fresh chile
4 3/4" slices bread
Worcestershire sauce

Preheat broiler and get it nice and hot.  Whisk the egg yolks with the creme fraiche and mustard powder.  Stir in the cheese and season with salt and pepper.  Now, either use the chile pepper chutney or jam, or chop up a little fresh chile.

Lightly toast your slices of bread on both sides.  Smear a good tablespoon of chutney onto each slice, right to the edge, followed by a quarter of the rarebit mixture.  By spreading it right to the edge, the crust won't burn.  Broil until melted and bubbling.

Divide onto plates.  With a knife, crisscross the topping and drizzle with Worcestershire sauce.