Serve these rarebit toasties with sticky Marmite onions and eggs for the ultimate comfort food. Add some crispy bacon to the mix for a great bacon sarnie too
Prep:15 mins
Serves 2
2 tbsp plain flour2 tbsp butter250ml milk50ml ale or stout80g extra mature cheddar1½ tsp English mustard1 tsp Worcestershire sauce, plus extra to servepinch cayenne pepper1 tbsp vegetable or rapeseed oil, plus extra for the eggs if using2 onions, halved and thinly sliced1 tbsp light brown soft sugar1 tbsp Marmite4 chunky slices sourdough bread2 eggs (optional)
STEP 1Put the flour, butter, milk, beer, cheese and mustard into a pan, set over a medium heat and stir with a whisk until thickened and smooth. Add the Worcestershire sauce and cayenne. Cover the surface with a piece of baking parchment or cling film to prevent a skin forming and set aside to cool. You can make the rarebit sauce up to three days before using (store in the fridge).STEP 2Heat the oil in a frying pan. Cook the onions in the pan for 15-20 mins until caramelised. Add the sugar and Marmite to the onions and cook for another 2-3 mins until sticky, adding a splash of water if it looks dry.STEP 3Toast the slices of bread lightly and heat the grill. If you’re serving with an egg, heat a frying pan with a drizzle of oil. Spread 2 slices of toast with the onions and top with half the rarebit mixture. Cover the remaining 2 slices of bread with the rest of the rarebit mixture. Place under the grill until bubbling (about 2-3 mins), then sandwich the slices together with the cheesy onions in the middle. While they’re cooking, fry the eggs to your liking. Top the sandwiches with a few shakes of Worcestershire sauce, a grinding of pepper and the eggs.
