Equipment
Grill
or Oven broiler
Mini food processor
or Bowl and fork
Baking sheet
Serving plate
Ingredients
2 servings
Rarebit Mixture
- 1 egg yolk, room temperature
- 85 g danish blue cheese, crumbled
- 45 ml heavy cream
- 5 g dijon mustard
- 5 ml worcestershire sauce
- 1 g salt
- 1 g black pepper, freshly ground
Base
- 2 crusty white bread, griddled
Nutrition (per serving)
378
Calories
15g
Protein
25g
Carbs
24g
Fat
0g
Fiber
1g
Sugar
905mg
Sodium
Method
01
Preheat the grill to medium heat (approximately 180°C/350°F).
02
Place the egg yolk, crumbled blue cheese, heavy cream, mustard, Worcestershire sauce, salt, and pepper into a mini food processor.
03
Process the ingredients until the mixture is smooth and the cheese is fully integrated.
Look for: Uniform texture with no large cheese chunks
04
Spread the cheese mixture evenly across the griddled bread slices and place them onto a baking sheet.
05
Grill for 3 to 4 minutes until the cheese topping is golden-brown and bubbling (internal temperature 71°C/160°F).
4mLook for: Golden-brown surface with active bubblingFeel: Topping is set and slightly puffed
06
Transfer the rarebit to a plate and serve immediately.
Chef's Notes
- For the best texture, ensure your blue cheese is at room temperature before blending to achieve a smooth, homogenous mixture.
- Griddling the bread first adds a crucial textural contrast to the creamy topping. Aim for a golden-brown, slightly crisp surface.
- Don't overcrowd the baking sheet when grilling. This allows for even heat distribution and prevents the rarebit from steaming rather than browning.
- The Worcestershire sauce adds a subtle umami depth. Taste and adjust salt and pepper after blending, as blue cheese can be quite salty on its own.
