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.
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)
- 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
- Bring a large pot of water to a boil and reduce the heat to medium.
- 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.
- Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
- Place the spinach on the toast, pour on the cheese sauce, top with the poached eggs and garnish with a touch of cayenne.