Prep time: 10 minutes Cooking time: 5 minutes Serves: 4
30g watercress, roughly chopped, plus a few sprigs for serving
4 thick slices of sourdough bread
2 large egg yolks
150g crème fraiche
1 tsp English mustard
100g grated mature Cheddar
4 tbsp chutney of your choice (we used red onion)
Set the grill to high and prepare a grill pan. Lightly toast your four slices of bread. Take a bowl and beat together the egg yolks, crème fraiche, and mustard, before stirring in the grated Cheddar and chopped watercress.
Take your toasted bread and spread one side all over with chutney, ensuring that it goes right to the edges. Follow the chutney with a thick layer of rarebit mix, again ensuring that the bread is covered right up to the edges so that it doesn’t burn under the grill.
Place the topped rarebit under the grill and cook until the top of the cheese is bubbling and heated right through. Remove from the grill and serve immediately, topped with a few extra sprigs of watercress.