Welsh rarebit toasts with a watercress salad

Lisa Allen provides comfort food for one with this bubbling cheese and ale-topped toast, perfect for a late night snack or light lunch
Welsh rarebit toasts with a watercress salad
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 100 ml good quality ale
  • 100 g lancashire cheese, grated
  • 1 small egg yolk
  • splashes Worcestershire sauce, to taste
  • 2 slices crusty bread
  • 1 tbsp olive oil
  • 1 tsp cider vinegar
  • handfuls watercress
  • handfuls lettuce


1. Pour the ale into a small saucepan and boil over a high heat for 2-3 minutes or until reduced in volume by half.

2. Preheat the grill to high. Lightly toast the bread on one side.

3. In a bowl, mix together the cheese, egg yolk, Worcestershire sauce and ale then spoon this mixture onto the un-toasted side of the bread

4. Place under the grill until melted, golden and bubbling.

5. Whisk together the olive oil and cider vinegar with a pinch of salt and pour over the watercress and lettuce.

6. Serve the rarebit alongside the salad.

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