Le Welsh (croque monsieur du Nord)

Made with melted cheddar, ham, bread and beer, this dish is a French take on the ‘Welsh rabbit’, or rarebit.

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 100 g butter, diced
• 4 slices sourdough
• 400 g cheddar cheese, grated
• 250 ml beer
• 4 tbsp mustard
• 8 slices smoked ham
• 4 eggs

Instructions

1. Pre-heat you oven to 180°C
2. Heat a frying pan then melt half butter until frothy. Pan-fry the bread slices with a splash of beer until golden on both sides. Set aside.
3. Meanwhile, place cheese, beer and mustard in a medium pot. Cook over medium heat until cheese is melted.
4. Take four baking dishes that fit the bread, then place two slices of ham at the bottom of each baking dish. Place a slice of bread ontop of the ham then pour a little cheese sauce over the top. Place remaining ham ontop of each slice of bread, then cover in remaining cheese sauce. Bake for 10 minutes or until bubbling and golden.
5. While it bakes, in a large frypan melt the remaining butter and fry four eggs sunny side up.
6. To serve, top each dish with a fried egg.

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.