The last time I visited my family in the UK, my cousin, Lee took me out to lunch at a little vegetarian café in Lincoln during our tour of the countryside. There, I tried Welsh Rarebit for the first time. Welsh Rarebit has a lot of etymological history and folk tales surrounding it which are hotly debated, but the recipe usually consists of mustard or worcestershire sauce, a creamy layer bound with egg and cider or stout and a sharp cheddar cheese.
I really enjoyed my first experience with this open-faced grilled cheese, which was served with a side of salad and followed by some delicious English tiffin. Another very British food is a boiled egg with toast “soldiers” which are then dipped into the egg yolk and eaten. I decided to combine these two recipes to create Welsh Rarebit toast soldiers to accompany the creamy, soft-boiled egg. The toasts are slathered with whole-grain mustard, then covered in shredded cheese and broiled until melted to perfection.
You might be like me and never have made a soft-boiled egg before and therefore do not own egg cups. That’s okay! Just cut out the cups from an egg carton and use them to serve your soft-boiled eggs, then compost them afterwards. (You probably won’t be able to get a second use out of them– this snack is messy!)
Egg and Welsh Rarebit soldiers
To soft-boil your eggs: Bring a small pot of water to a boil. Add the eggs and reduce the heat to a simmer. Cook for 5 minutes, then remove from the heat and run under cold water. Using a spoon or butter knife, cut the top off your eggs for dipping and serve in an egg cup.
Rarebit soldiers: Set your oven at Broil and generously oil a cookie sheet. Cut however many pieces of bread you will want into 3/4″ strips. Spread them with a thin layer of whole grain mustard. Finely grate some cheese: sharp cheddar is traditional, although I used a nutty, orange gouda and it tasted delicious. Spread your mustard toasts out on the cookie sheet and carefully sprinkle with the cheese, being sure not to get too much on the cookie sheet and to cover each toast. Broil for 2-3 minutes, checking on the toast soldiers every 25 seconds or so to keep them from getting burnt. Serve with soft-boiled eggs.