Guinness rarebit soldiers
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Serving these Guiness rarebit soldiers for breakfast adds such an exciting twist, you'll never want to go back to normal toast again! Dominic Chapman grills a delicious cheese, beer and mustard topping on sourdough toast and serves with cherry tomatoes for a sharp contrast.
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Ingredients
Metric
Imperial
- 500ml of Guinness, or non-alcoholic beer
- 85g of unsalted butter
- 100g of plain flour
- 300g of half fat medium cheese, grated
- 40ml of Worcestershire sauce
- 10g of English mustard
- 14g of Dijon mustard
- 2 egg yolks
- 8 slices of sourdough bread
- 200g of cherry tomatoes
- 1 pinch of salt
- 1 pinch of black pepper
SAVE RECIPE
Equipment
- Blender
Method
1
Pour the Guinness into a small pan and heat until warm
- 500ml of Guinness, or non-alcoholic beer
2
While the beer is coming up to temperature, melt the butter in a separate pot and stir in the flour. Continue to cook out for 1-2 minutes
- 100g of plain flour
- 85g of unsalted butter
3
Slowly add the Guinness to the flour/butter mix, whisking gently and taking care not to overwork
4
Warm and soften the grated cheese separately in the microwave and add to the thickened Guinness mixture, stir gently to combine then remove from the heat
- 300g of half fat medium cheese, grated
5
Stir in the Worcestershire sauce, mustards, egg yolks and salt and pepper. Pour into a blender and pulse a few times until emulsified and smooth
- 40ml of Worcestershire sauce
- 10g of English mustard
- 14g of Dijon mustard
- 2 egg yolks
- 1 pinch of salt
- 1 pinch of black pepper
6
Transfer to a container and store in the fridge
7
Toast the sourdough under the grill on one side. Remove from the grill, turn over, and spread the cheese mixture across the un-toasted side
- 8 slices of sourdough bread
8
Cook under the grill until the cheese is golden brown and bubbling
9
Remove, cut into soldiers and serve immediately with some fresh cherry tomatoes
- 200g of cherry tomatoes
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