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Whisky Rarebit

If you’re going to do something, do it well. This is much more than your average cheese on toast.

  • 28g (1 oz) butter
  • 170g (6 oz) cheddar cheese, grated
  • dash of English mustard
  • 1 egg yolk
  • 1 egg white, stiffly beaten
  • 1 tbsp whisky
  1. Melt the butter in a pan and add the grated cheese, whisky, mustard and some salt and pepper. Stir over a very low heat until the mixture melts smooth. Remove from the heat and stir in the egg yolk, then fold in the white with a metal spoon. Spoon over four slices of hot toast and place beneath a medium grill. Ready when brown and bubbling.
Recipe Microformat