Four-Cheese Welsh Rarebit

June 08, 2017

Thick, toasted sourdough slices stuffed with chorizo & drowned in a four cheese sauce, this welsh rarebit will make a kick-ass breakfast

4 Thick slices (about 3cm) of Bread (I chose sourdough, but feel free to use your favourite kind)
2 tbsp finely chopped basil or parsley for garnish (optional)

For the Sauce:

60g Butter
60g flour
1 ½ cups heavy cream (plus ¼ extra if the sauce becomes too thick)
50g each of Gorgonzola, Parmesan, Brie and Feta (200g in total - see notes)
1 tbsp Dijon mustard
½ tbsp dried thyme
1 tsp ground black pepper
pinch of salt – to taste

For the Sauce: In a saucepan over medium heat, melt the butter until it starts to bubble. Add the flour and whisk to combine. Lower the heat and cook for a few minutes making sure not to brown the flour....
See the full directions on my site

Nutritions

Calories
340

Sodium
251mg
10% DV

Fat
33g
51% DV

Protein
2g
5% DV

Carbs
5g
1% DV

Fiber
2g
8% DV