This recipe was born of necessity. I was entering an Instagram contest to win a $5 gift card to Amazing Grains and was tasked with taking a creative picture using one of their XL English Muffins. While this may not be the most creative of pictures they received, dare I say it is the most delicious. Combining my love of Welsh Rarebit with some traditional breakfast proteins yielded this oh-so-satisfying Yorkshire Rarebit. There are many, many versions of rarebit…so I did a little research and devised my own version utilizing sharp, tangy cheddar..a strong (yet smooth) beer and the slight bite of Dijon.
Ingredients (Serves 2-4, depending on appetites)
- 4 slices bacon, halved
- 4 eggs, poached
- 2 large English Muffins (I use Amazing Grains XL English Muffins)
- 1 tbsp butter
- 1 tbsp flour
- ¼ c milk
- ½ c beer (I use Ommegang Three Philosophers)
- ⅛ tsp white pepper
- ¼ tsp Worcestershire sauce ( I use Lea & Perrins)
- ½ tsp dijon mustard ( I use Grey Poupon)
- 6 oz sharp cheddar, shredded (I use Collier’s Powerful Welsh Cheddar)
- 2 tbsp parsley, minced (optional)
- Fry the bacon until desired crispiness, set aside on paper towels.
- Poach the eggs to desired doneness, set aside in a bowl (be careful to not break the yolks)
- Slice the English muffins in half and toast lightly, set aside.
- Over medium-low heat, melt butter in small saucepan. Whisk in flour and cook for a few minutes to get rid of the raw flour taste.
- Slowly add the milk, then the beer, whisking constantly, to prevent lumps. Let it simmer for a few minutes to thicken.
- Add the pepper, Worcestershire sauce, and dijon, whisking to incorporate.
- Stir in the cheddar.
- If the sauce is too thin for your liking, leave it on low to thicken, stirring occasionally.
- When the sauce is ready, plate ½ of an English muffin, pour desired amount of cheese sauce over it. Then top with 2 half slices of bacon and an egg, breaking the yolk to ooze.
- If you absolutely must, sprinkle with minced parsley.