Prep time: 10 mins
Cooking time: 15 mins
Ingredients:
- 7 eggs
- 1 tsp English mustard
- 2tbsp beer
- Dash of Tabasco
- Dash of Worcester sauce
- 150g (5oz) Country Life Vintage Cheddar, grated
- Salt and freshly ground black pepper
- 200g (7oz) breakfast mushrooms, peeled
- 2tbsp sunflower oil
- Small bunch thyme leaves
- 1tbsp white wine vinegar
- 4 slices of toast
- 25g (1oz) softened butter
Method:
- To make the rarebit: Mix 3 egg yolks, mustard, beer, Tabasco and Worcester sauce together. Stir in three quarters of the cheese and season. Set aside until ready to use.
- Heat the oil in a large frying pan and cook the mushrooms for 3-5 mins, stirring occasionally. Toss with the thyme. Drain and set aside.
- Meanwhile, nearly fill a large deep-sided frying pan with water. Add the vinegar and crack 2 of the eggs, into separate cups. Slide the eggs into the swirling water and cook for 2-3 mins, or until the whites are set but the yolk is still runny. Lift into a bowl of hot water, (not boiling) to keep them warm. Repeat with the remaining eggs.
- Spread the pieces of toast with butter. Divide the mushrooms between the pieces of toast. Drain the eggs and place one on each toast. Spoon the rarebit evenly over the mushrooms and eggs. Sprinkle over the remaining cheese. Place under a preheated hot grill and cook for 5 mins, or until set. Serve straight away.
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