• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Buck Rarebit (Welsh Rarebit with Spinach and a Poached Egg)

[heart_this] · Mar 4, 2011 · 21 Comments

Buck Rarebit (Welsh Rarebit with Spinach and a Poached Egg)

As good as the Welsh rarebit on (Grimbergen Dubbel) beer bread was, I knew that I could make it even better and I had a pretty good idea on how. The tasty cheese sauce kind of reminded me of a hollandaise sauce and a hollandaise sauce goes perfectly with a poached egg. As it turns out, Welsh rarebit topped with a poached egg has already been done and it even has a name, buck rarebit. I particularly enjoy serving asparagus with poached eggs and hollandaise sauce but since it is not in season I figured that some steamed spinach would go well and add a bit of green and some healthy goodness.

Buck Rarebit (Welsh Rarebit with Spinach and a Poached Egg)
You really cannot go wrong smothering something in a tasty cheese sauce or a runny egg yolk and the combination of the two is amazing! I always like it when you first pierce that poached egg and the egg yolk gushes out all over everything and this time it melded with the running cheese sauce making it even better! The juicy spinach was just the ticket for cutting through the creaminess of the sauce and the egg yolk, cleansing your palate for the next bite. I have to say that this version of a Welsh rarebit makes for a perfect light meal.

Buck Rarebit (Welsh Rarebit with Spinach and a Poached Egg)

Buck Rarebit (Welsh Rarebit with Spinach and a Poached Egg)

Buck Rarebit (Welsh Rarebit with Spinach and a Poached Egg)

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 2
ingredients
  • 2 eggs
  • 2 thick slices bread (toasted) – I used beer bread
  • 1 (6 ounce) package spinach (steamed and drained)
  • 1 batch Welsh rarebit cheese sauce
  • cayenne to taste
directions
  1. Bring a large pot of water to a boil and reduce the heat to medium.
  2. Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for remaining egg.
  3. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
  4. Place the spinach on the toast, pour on the cheese sauce, top with the poached eggs and garnish with a touch of cayenne.
Similar Recipes:
Asparagus with a Poached Egg in Hollandaise Sauce
Parmigiano Reggiano Savoury French Toast
Asparagus with a Poached Egg in a Dill and Caper Avgolemono Sauce
Welsh Rarebit
Eggs Benedict

Egg, Food, Recipe, Sandwich, Vegetarian

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. emily jane says

    March 5, 2011 at 12:40 am

    Well my summery poached egg with avocado is looking a little sub-par now! Definitely bookmarking this one 🙂

    Reply
  2. Pam says

    March 5, 2011 at 2:34 am

    When I first saw the pic, I thought that all that sauce was the egg yolk!

    Reply
  3. Explora Cuisine says

    March 5, 2011 at 2:36 am

    Amazing colours, beautiful post 🙂

    Reply
  4. Megan says

    March 5, 2011 at 2:39 am

    That looks delicious! Reminds me that my Dad used to make welsh rarebit for a snack sometimes when I was little. I'll have to try it.

    Reply
  5. Anonymous says

    March 5, 2011 at 2:41 am

    This certainly DOES look better (somehow). Great recipe.

    Reply
  6. Joanne says

    March 5, 2011 at 12:33 pm

    I love how close this is to an eggs benedict but way better. Cheese wins out over hollandaise. hands down.

    Reply
  7. Rev says

    March 5, 2011 at 3:02 pm

    Wow! love ur blog. Enjoying & learning recipes i m not aware of.
    For some Indian food you could chk out my blog.

    Reply
  8. Cooking Creation says

    March 5, 2011 at 3:33 pm

    This is beautiful!

    Reply
  9. CanadaCheeseMan says

    March 5, 2011 at 6:01 pm

    I'm curious about the "tasty cheese sauce". Is the cheese sauce something you made or purchased?

    http://canadacheeseman.wordpress.com/

    Reply
  10. Anonymous says

    March 6, 2011 at 4:52 pm

    This looks so good. I had rarebit while in London and though it's not the prettiest food it's certainly tasty!

    Reply
  11. Lloyd Taganahan says

    March 7, 2011 at 4:55 pm

    *drool* It looks so appetizing! I'm gonna try and make this tomorrow for breakfast.

    Reply
  12. epicurious erin says

    March 7, 2011 at 6:13 pm

    Looks amazing. Have honestly never tried making welsh rarebit, though I've always wanted to. This version looks like fun way to start!

    Reply
  13. Anonymous says

    March 7, 2011 at 7:50 pm

    Wow that looks delicious! I'll link to your blog, come check out my iPhone app review

    Reply
  14. Rocky Mountain Woman says

    March 7, 2011 at 8:50 pm

    I've gotta quit coming here right before lunch….

    Reply
  15. Kim @ Feed me, Seymour says

    March 7, 2011 at 10:59 pm

    I try to stay away from poached eggs, since I usually wind up messing them up. But this looks too tasty not to try. I love a good runny egg and I love some gooey cheese. Mix those together and it sounds like heaven to me! Yum!

    Reply
  16. Clenbuterol says

    March 8, 2011 at 6:55 am

    Nice and healthy recipe, i will defiantly try this, it seems to be a perfect dish, because it carries Egg and spinach both are quite nutritious.

    Reply
  17. Sprinzette @ Ginger and Almonds says

    March 8, 2011 at 11:23 am

    That looks seriously delicious, and highly tempting.

    Reply
  18. Kelly says

    March 10, 2011 at 4:51 am

    That looks amazing! I've been wanting to make rarebit for a while. Color me inspired.

    Reply
  19. Joyce says

    February 11, 2012 at 3:52 pm

    Kevin, I've been following your blog for two years and haven't yet posted to tell you how inspired I am! I've tried too many of your recipes to count, and love them all.

    This morning I craved your buck rarebit, but didn't have any spinach. I substituted sauteed mushroom, and mmmmm. I think I need to have another!

    Reply
  20. Anonymous says

    August 9, 2013 at 5:06 pm

    what is the origin in the 'buck' in 'buck rarebit' ??

    Reply
  21. kevin says

    August 11, 2013 at 2:09 pm

    Anonymous: I am not really sure about the origin of the dishes name. All I could find was references to it on the Welsh rarebit wikipedia page and the definition of buck rarebit in the dictionary: "Welsh rabbit with either an egg or a piece of toast on top"

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.