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July 26, 2017 / Chris Blum

Hard Cider Rarebit


This one from Diana Henry is the ultimate British Comfort Food! Toasty bread, creamy sauce, topped with a fried egg! Yum!

2 thick slices white bread
2 tbsp butter
2 1/2 tbsp flour
1/2 c dry cider
1 c grated sharp cheddar cheese
1 tsp mustard, preferably Colman's (not powdered)
Pinch freshly grated nutmeg
Pepper
1 large egg
1 1/2 teaspoons apple brandy or Calvados
2 fried eggs

Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.

Meanwhile, toast the bread. Place each slice in an individual gratin dish.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour to form a roux, then remove the pan from the heat just long enough to gradually whisk in the cider until smooth.

Return to the heat; once the mixture is bubbling, reduce the heat to low. Stir in the cheese, mustard and nutmeg. Remove from the heat and season generously with the pepper.

Crack the egg into a liquid measuring cup. Add the apple brandy or Calvados and stir until lightly beaten. Whisk a few spoonfuls of the cheese mixture into the egg (to temper it), then pour it all into the saucepan, whisking until well incorporated.

Pour the cheese sauce over the toast

dividing it evenly among the gratin dishes. Broil for a minute or two, watching closely, just until lightly browned on top and bubbling. Place a fried egg on top.

Serves 2.

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