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Dutch Uitsmijter style Welsh Rarebit with Ham

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Prep Time: 10 Mins

Cooking Time: 8 to 12 Mins

Serves 2 to 4


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  • Crusty Sourdough Bread (Unsliced)

  • 250g of Grated Cheddar Cheese (Mature)

  • 3 x Eggs (2 Separated)

  • 3 Slices of Processed Cheese

  • ½ x Medium Onion (Grated)

  • 2 Tsps of Dijon Mustard (or English)

  • Fresh or Dried Red Chilli (Flakes)

  • Chopping or Bread Board

  • Oven Proof Tray

  • Mixing Bowl

  • 3 x Small Bowls (or similar for separating the eggs)

  • cm Pastry Cutter or Small Sharp Knife

  • Small Whisk

  • Toaster and Oven or Grill

  • 1 Tbsp of Fresh Sage (Chopped)

  • 1 Tbsp of Fresh Parsley (Chopped)

  • Worcestershire Sauce (A Good Splash !)



.​      EXTRAS:

       2 Slices of Thin Cooked Ham (Optional)

       Fresh Salad Leaves (Optional)

       Freshly Ground Black Pepper

  • Pre-Grated Cheddar Cheese

  • Hot Chilli Sauce


"Not really a cheat as it is so widely used and available; using pre-grated cheese will save you a few seconds. I sometimes use Sriracha Sauce instead of the Chillies. Around 1 teaspoon is enough for me."  - MR HANS


Being half Dutch, I was brought up having an 'Uitsmijter' (Meat / Ham Sandwich with Fried Egg) for my tea many times. I have taken this childhood favourite and combined it with another classic, Welsh Rarebit, to create a great Veggie snack. Following the method below means that you will always have a runny Egg Yolk when you cut into the final dish. Using slices of Pre-formed Processed Cheese (or slices of Cooked Ham) will ensure the Egg Yolk remains whole and unbroken when you add the Rarebit topping prior to it going under the grill.


  • Cut 2 thick slices of the Sourdough Bread (3 cm thick)

  • Separate 2 of the Eggs, placing each Egg Yolk into a separate Small Bowl and both Egg Whites into the 3rd Small Bowl

  • Crack the 3rd Egg into the Mixing Bowl, then add all the other ingredients into that bowl

  • Beat the mixture together until fully combined. (If necessary loosen the mixture with a little of the unused Egg White)

  • Using a sharp knife or small pastry cutter, create a small cavity (4cm diameter) in the centre of each slice of toast (1cm deep)

  • Cut a piece of Pre-sliced Processed Cheese (into the same size as the cavity) and place it into each cavity, pressing it down

  • Carefully place 1 Egg Yolk into each cavity on the toast (SEE IMAGE HERE) and season with Freshly Ground Black Pepper

  • Place a whole slice of Processed Cheese on top of each Egg Yolk (Meat eaters can use a slice of Cooked Ham; trim to the size of the toast)

  • Liberally spread some of the Cheese Mixture over each slice of toast making sure to cover to the edges of the toast

  • Place the 2 cheesy toasts onto an Oven proof tray

  • Grill on a high heat (but not too close to the grill element) for around 8 minutes until the cheese is bubbling and starting to brown

  • Remove from the grill and serve

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Conventional Grill - High

Serve with a Fresh Side Salad and a Glass of Chilled White Wine

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