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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Welsh

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan, whisk the egg yolks. Then add the milk and gently stir the liquid over low heat for 3 to four minutes, gradually raising the heat just to medium-low. | 2. Add a large handful of cheese and stir. Continue adding and stirring in this manner until all cheese is melted. (It's okay if the first batch is lumpy before adding the next handful.) | 3. Continue to stir, do not let the mixture boil. After 5 to 7 minutes of constant stirring, the mixture should start to thicken noticably. When the sauce is thick and smooth, add mustard and butter that you have cut into small pieces so that you are not adding a lot of butter at one time. | 4. Toast the english muffins, either on broil in the oven or in a toaster, then place two tomato slices on each half. Spoon the rarebit over each sandwich, reheating if it get's cold. (The sauce becomes grainy as it cools.) Garnish with parsley if your serving for a group. | 5. Serve immediately! | 6. Makes 4 sandwiches. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	3			164.22	1.8309	8.0886	13.5354
milk	1	cup	low-fat	552.0	13.296	5.496	57.216
cheddar cheese	1	lb		798.3235	48.5798	60.8268	40.2791
dijon mustard	2	teaspoons		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
english muffin	4			-	-	-	-
tomato	2			65.52	14.1596	3.2032	0.728

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.