British Buck Rabbit

BUCK RABBIT
 
 Astute readers will recognize this traditional British dish as Welsh rabbit with an egg on top. 
8 oz (225 g) grated sharp Cheddar cheese 
1/4 cup (60 ml) brown ale, beer, or milk 
2 Tbs (30 ml) butter at room temperature 
1 tsp (5 ml) English mustard powder 
A few drops Worcestershire sauce 
Salt and freshly ground pepper to taste 
4-6 thick slices bread, crusts removed, toasted 
4-6 eggs, poached or fried 
Mix together the cheese, ale, butter, mustard powder, Worcestershire sauce, salt, and pepper to make a thick paste. Place the pieces of toasted bread on a baking sheet and divide the cheese mixture among them. Place under a preheated broiler and cook until the cheese is melted and bubbling. Top each with an egg and serve immediately. 
 SERVES 4 to 6.
 
 
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes