Breakfast · 15 min · french

Welsh Rarebit on Sourdough

This is the kind of French breakfast you’ll make on repeat — sharp cheddar and milk, 15 minutes, big payoff. It is weeknight cooking that still hits your targets — 57 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 6 oz Sharp cheddar
• 1/4 cup Milk
• 2 slices Sourdough bread
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 Egg yolk

Steps

1. Grate the cheddar finely; pre-grated cheese will not melt as smoothly.
2. Warm the milk in a saucepan until steaming, then add the cheese a handful at a time, stirring until melted.
3. Stir in the mustard and Worcestershire; take off the heat and whisk in the yolk.
4. Toast the sourdough until well browned; sturdy toast will not go soggy.
5. Ladle the cheese sauce thickly over the toast.
6. Broil 2 minutes until bubbling with browned spots; serve immediately.

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