Name: Welsh Leek Rarebit
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 2
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

A simple, healthier version of cheese on toast. Perfect for breakfast or brunch.

Serves

Prep

5 minutes

Cook

15 minutes

Nutrition information

Each 164g serving contains (excludes serving suggestion)

KCal: 235
Carbs: 18.3g
Fibre: 5.0g
Protein: 13.1g
Fat: 11.1g
(Medium)
Saturates: 4.4g
(Medium)
Sugars: 2.8g
(Low)
Salt: 0.98g
(Medium)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

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

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Method

Step 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.

Step 2

Remove the leek from the heat and allow it to cool for a few minutes.

Step 3

Meanwhile, turn on the grill to high and toast one side of the rye bread.

Step 4

Add the egg to a bowl with the mustard, and beat lightly. Next, stir in half the grated cheese and all the leek.

Step 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.

Recipe 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.