📝 About This Recipe
The Buck Rarebit is the sophisticated, slightly more indulgent cousin of the traditional Welsh Rarebit, crowned with a perfectly poached egg that creates a rich, silken sauce when broken. This quintessential British pub classic features a thick, savory cheese sauce spiked with dry stout and English mustard, smothered over toasted sourdough and grilled until bubbling and bronzed. It is a masterclass in comfort food, offering a harmonious balance of sharp cheddar, earthy beer, and the velvety luxury of a runny yolk.
🥗 Ingredients
The Rarebit Base
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-purpose Flour
- 1 teaspoon English Mustard Powder (Colman's is preferred for authenticity)
- 1 pinch Cayenne Pepper (for a subtle heat)
- 1/2 cup Guinness or Dry Irish Stout (room temperature; can substitute with strong ale)
- 1 tablespoon Worcestershire Sauce (plus extra for shaking over the top)
- 2 cups Extra Sharp Mature Cheddar (grated; use a high-quality British brand like Montgomery’s or Coastal)
The Foundation and Topping
- 2 thick slices Sourdough Bread (cut about 1-inch thick)
- 2 pieces Large Free-range Eggs (as fresh as possible for poaching)
- 1 tablespoon White Vinegar (for the poaching water)
- 1 tablespoon Fresh Chives (finely chopped for garnish)
- 1 pinch Flaky Sea Salt (to season the eggs)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your broiler (grill) to medium-high heat and place a rack about 6 inches from the heat source.
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2
In a small heavy-based saucepan, melt the butter over medium heat until it begins to foam.
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3
Whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste without letting it brown too deeply.
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4
Stir in the mustard powder and cayenne pepper, allowing the heat to release their aromatics for about 30 seconds.
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5
Gradually whisk in the stout and Worcestershire sauce. Continue to whisk until the mixture thickens into a smooth, glossy paste.
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6
Reduce the heat to low and add the grated cheddar cheese one handful at a time. Stir gently until the cheese is melted and the sauce is thick and homogenous. Do not let it boil, or the cheese may split. Remove from heat and set aside to cool slightly (it will thicken as it cools).
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7
Lightly toast the sourdough slices under the broiler on both sides until golden brown and crisp. This prevents the bread from becoming soggy under the sauce.
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8
Spread a generous, thick layer of the cheese mixture over one side of each toasted slice, ensuring you cover the bread right to the edges to prevent the crusts from burning.
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9
Place the cheese-topped bread back under the broiler for 3-5 minutes, until the topping is bubbling, deeply golden, and showing dark brown spots.
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10
While the rarebit is browning, bring a wide pan of water to a very gentle simmer. Add the vinegar but no salt (salt breaks up egg whites).
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11
Crack each egg into a small ramekin. Use a spoon to create a gentle whirlpool in the water and slide the eggs in. Poach for exactly 3 minutes for a perfectly runny yolk.
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12
Carefully remove the eggs with a slotted spoon and drain them on a piece of paper towel to remove excess moisture.
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13
Place the toasted rarebit slices onto warm plates. Gently top each slice with a poached egg.
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14
Season the eggs with flaky sea salt and cracked pepper. Garnish with fresh chives and an extra dash of Worcestershire sauce if desired.
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15
Serve immediately while the cheese is molten and the egg is hot.
💡 Chef's Tips
Always use a block of high-quality cheddar and grate it yourself; pre-shredded cheese is coated in potato starch which prevents a smooth melt. If your rarebit sauce becomes too thick to spread, whisk in a teaspoon more beer to loosen it. For the best poached eggs, ensure they are cold from the fridge and as fresh as possible—the whites hold together much better. Don't skip the step of covering the bread edges with cheese; the high heat of the broiler will char exposed sourdough quickly. You can make the cheese mixture up to two days in advance and keep it in the fridge; just warm it slightly so it’s spreadable before use.
🍽️ Serving Suggestions
Pair with a cold glass of the same stout used in the recipe to highlight the malty notes. Serve alongside a crisp green salad with a sharp vinaigrette to cut through the richness of the cheese. A few pickled onions or cornichons on the side provide a wonderful acidic crunch. For a true pub experience, serve with a side of thick-cut triple-cooked chips. Enjoy as a luxurious weekend brunch or a sophisticated 'high tea' savory snack.