DAILY DINNERS - Mini buck rarebits

Mini Buck Rarebits

Makes 12	Prep 15 mins	Cooking 15 mins	Easy
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Ingredients

250g mature cheddar grated
1 tsp mustard
1 egg yolk
a dash Worcestershire sauce
2-4 tbsp brown ale
2 long slices of sourdough or country bread
12 quail eggs
vegetable oil for frying
a sprinkling of paprika

Put the cheese, mustard, egg yolk and Worcestershire sauce in a small food processor and whizz, adding enough ale to make a paste.
Toast the bread, then thickly spread on the rarebit. Fry the quail eggs in vegetable oil. Grill the rarebit until golden and bubbling. Cut into fingers and top each with a fried egg. Sprinkle with some paprika to finish.

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