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Welsh Leek Rarebit

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A simple, healthier version of cheese on toast. Perfect for breakfast or brunch.
Serves
2
Prep
5 minutes
Cook
15 minutes
Each 116g serving contains (excludes serving suggestion)
KCal
230
Carbs
17.00g
Fibre
5.50g
Protein
13.00g
Fat
11.10g
Saturates
4.40g
Sugars
3.20g
Salt
0.90g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 tsp rapeseed oil
1 large leek, finely chopped
2 slices wholegrain rye bread
1 medium egg
1 heaped tsp Dijon mustard
30g mature Cheddar cheese, finely grated
Method
  1. Add the oil to a pan, then add the chopped leek and cook over a low to medium heat, stirring frequently, for 4 minutes until it is soft.
  2. Remove the leek from the heat and allow it to cool for a few minutes.
  3. Meanwhile, turn on the grill to high and toast one side of the rye bread.
  4. Add the egg to a bowl with the mustard, and beat lightly. Next, stir in half the grated cheese and all the leek.
  5. Spread the mixture evenly over the untoasted side of the bread, sprinkle with the remaining cheese and grill for about 2–3 minutes until golden brown.
Chefs tips
  • Using a mature Cheddar means you can use less and still get a strong flavour.
  • Rye bread is an excellent wholegrain – it’s high in fibre and will keep you feeling fuller for longer, so is ideal for breakfast. 
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