Welsh Rarebit ~ AKA Welsh Rabbit

In preparation of meeting The Pioneer Woman on Monday, I’ve been cooking more of her recipes lately. Last night I was in the mood for her Welsh Rarebit, as she calls it. I started cooking it and didn’t get it finished before it was time for a photo session. My dear hubby finished up the dish for me. After my session he presented me with this yummy plate topped artfully topped with what he thought was chives. I have fresh herbs growing on the windowsill in the kitchen. He lovingly cut off what he thought was chives. We won’t tell him it was actually parsley. It was still delicious in the end. In fact, I think I’ll go warm up some leftovers for lunch right now.

Welsh Rarebit
*Recipe from The Pioneer Woman

Slices Of Crusty Bread, Buttered And Browned Under The Broiler
2 Tablespoons Butter
2 Tablespoons Flour
⅓ cups Whole Milk
½ cups Beer
1 teaspoon (heaping) Dry Mustard
½ teaspoons Paprika
¼ teaspoons Cayenne
2 dash(es) Worcestershire
1-½ cup Sharp Cheddar Cheese, Grated
1 whole Egg Yolk
Fresh Chives, Chopped

Melt butter in a saucepan over low heat.
Sprinkle in flour and whisk together until combined. Cook over low heat for 2 minutes.
Pour in milk and beer, whisking constantly, and cook for an additional minute. Add mustard, paprika, and cayenne and whisk.
Add cheese and whisk slowly, cooking for a couple of minutes or until smooth, melted, and very hot.
Remove from heat and whisk in egg yolk,
Serve immediately (while hot) over toast. Sprinkle with chopped chives before serving.