This 20's recipe from 'The Bestway Cookery Gift Book' brings a dash of Gatsby-era glamour to the traditional Welsh rarebit. The result is a deliciously moreish dish that can be enjoyed at any time of day and whipped up within 10 minutes.
Original Recipe: 'American Golden Buck Toast' (Book 4, 1928)
Speed: 10 mins | Serves: 2
2 slices of white bread, buttered and toasted under the grill (we used Italian toasting bread)
113g cheddar cheese, grated
1 tsp. English mustard
Salt & pepper
106ml beer or cider (we used Guinness)
2 newly laid eggs
1 pint boiling water
1 dessertspoonful vinegar
1. Pre-heat grill to 180°C fan (350°F/Gas Mark 4). Butter 2 slices of bread and set under the grill for 5 minutes.
2. Boil some water in a small saucepan and add the vinegar and some salt. Break the eggs into a cup or very small bowl and slide them gently into the water to poach. Cook these for four minutes.
3. While the eggs are cooking and the bread is toasting, melt the cheese with the butter in a small saucepan over a low heat. Once fully combined, stir in the mustard, salt & pepper and beer/cider.
4. Remove toasts from the oven, plate up and immediately pour the liquid over the slices.
5. Lift the eggs out of the water with a fish slice and drain away the water by placing on a few kitchen towels and blotting off excess fluid. Then, place one egg on top of each of the toasts.
6. Serve while hot with extra salt and pepper.
Original Recipe for 'American Golden Buck Toast'
'BOOK 4': Bestway Cookery Gift Book, 3rd Book (1928)
By: Best Way
Publisher: Offices of The “Best Way” Series (Fleetway House, Farringdon Street, London, E.C.4, England, U.K.)