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Welsh Rarebit Soufflés |
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| Serves 2 |
Prep 15 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
2 large slices of white bread
225g mature cheddar, grated
4 eggs, separated
1 tsp dry English mustard or 1 tsp French mustard
1 or 2 tsp Worcestershire sauce (to taste)
salt and pepper
salad or spinach to serve
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Preheat the oven to 230C/ Fan
210C/ Gas 8. Preheat the grill and toast the bread on both
sides. Put the cheese in a bowl and beat in the three egg
yolks. (the 4th one is not needed for this recipe) as
well as the mustard, the Worcestershire sauce. Season to
taste. Whip all the egg whites until they stand in stiff
peaks. Stir a spoonful or so into the cheese mixture, then
gently fold the rest into the bowl.
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Put the toasts in an ovenproof
dish and pour over the mixture, then bake for 10 minutes
until brown and risen. Serve at once with a salad or some
lightly cooked spinach.
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DAILY
DINNERS 
