📝 About This Recipe
A legendary staple of the brasseries in Hauts-de-France, the Welsh Complet is a decadent French reimagining of the classic Welsh Rarebit. This indulgent dish features thick country bread soaked in amber ale, layered with savory ham, and smothered in a molten, velvety blanket of sharp Cheddar and mustard. Finished with a perfectly fried egg on top, it is a masterclass in rich, salty, and satisfying flavors that bring the warmth of a Lille bistro right to your kitchen.
🥗 Ingredients
The Foundation
- 2 large slices Country Sourdough Bread (cut 1-inch thick)
- 20 grams Unsalted Butter (softened for toasting)
- 2 thick slices Jambon Blanc (Parisian Ham) (high quality, unsmoked)
The Cheese Sauce
- 400 grams Red Cheddar Cheese (grated, must be real English Cheddar)
- 150 ml Amber Ale (Biere de Garde) (traditionally Pelforth Brun or a local craft amber)
- 1 tablespoon Dijon Mustard (for a sharp kick)
- 1 teaspoon Worcestershire Sauce (for depth of flavor)
- 1 teaspoon Cornstarch (optional, to ensure a stable emulsion)
- 1 pinch Cayenne Pepper (for a subtle warmth)
The 'Complet' Topping & Garnish
- 2 large Fresh Eggs (at room temperature)
- 1 tablespoon Clarified Butter (for frying the eggs)
- 1 tablespoon Fresh Chives (finely chopped)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Lightly butter both sides of your sourdough slices and place them on a baking sheet.
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2
Toast the bread in the oven for about 5 minutes per side until golden brown and crisp. This prevents the bread from becoming soggy when the sauce is added.
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3
While the bread toasts, place two individual-sized gratin dishes (traditionally oval ceramic dishes) in the oven to warm up.
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4
In a small bowl, whisk the cornstarch into the amber ale until fully dissolved to prevent any lumps.
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5
In a heavy-bottomed saucepan over medium-low heat, pour in the ale and cornstarch mixture. Bring to a very gentle simmer.
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6
Lower the heat to the minimum. Gradually add the grated cheddar one handful at a time, stirring constantly with a wooden spoon in a figure-eight motion.
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7
Continue stirring until the cheese is completely melted and the sauce is smooth and glossy. Do not let it boil, or the cheese may separate.
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8
Stir in the Dijon mustard, Worcestershire sauce, and cayenne pepper. Keep the sauce warm on the lowest possible heat setting.
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9
Remove the warm gratin dishes from the oven. Place one slice of toasted bread in each dish, and top each with a slice of ham.
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10
Pour the molten cheese sauce generously over the ham and bread, ensuring it fills the dish and completely covers the edges of the toast.
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11
Place the gratin dishes back into the oven under the broiler (grill) for 3-5 minutes, until the cheese is bubbling and develops dark golden-brown spots.
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12
While the Welsh is browning, heat clarified butter in a non-stick skillet and fry the two eggs 'sunny side up' until the whites are set but the yolks remain runny.
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13
Carefully remove the gratin dishes from the oven. Slide one fried egg onto the center of each bubbling cheese dish.
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14
Garnish with freshly cracked black pepper and a sprinkle of chopped chives. Serve immediately while piping hot.
💡 Chef's Tips
Always grate your own cheese; pre-shredded cheese is coated in potato starch which prevents a smooth melt. Use a brown or amber ale for the most authentic flavor; avoid overly hoppy IPAs which can become bitter when heated. If the sauce begins to separate, whisk in a teaspoon of cold ale or a drop of lemon juice to bring the emulsion back together. For the best texture, ensure your bread is toasted until it is quite hard—it needs to stand up to the weight of the cheese sauce. Don't skip the warming of the gratin dishes; it keeps the cheese molten for much longer while you eat.
🍽️ Serving Suggestions
Serve with a side of crispy French fries (frites) for the ultimate Northern French experience. A simple green salad with a sharp vinaigrette helps cut through the richness of the cheese. Pair with the same amber ale used in the recipe to complement the malty notes. A small glass of Genièvre (Northern French gin) is a traditional digestif to follow this heavy meal.