Souffle Rarebit Recipes

TWO FAT LADIES WELSH RAREBIT SOUFFLES

Steps:

• Preheat oven to 450 degrees.
• Divide egg whites from yolks into separate bowls, discarding one egg yolk.
• In a large bowl, mix 3 egg yolks, cheese, mustard, Worcestershire sauce, hot sauce, black pepper and ham (if used) until combined.
• Whip four egg whites until stiff peaks form.
• Add a large spoonful of the whipped egg whites into the cheese mixture and stir to combine.
• Gently fold the remaining egg whites into the cheese mixture until combined; try to keep the mixture as fluffy as possible.
• Place English muffins onto a baking tray. Divide the topping evenly between the six English muffin halves, spreading gently to cover.
• Bake at 450 degrees for 10-15 minutes, until lightly browned and risen.

WELSH RAREBIT SOUFFLES

Steps:

• Put the cheese in a bowl, beat in 3 egg yolks (use the fourth one in something else), a level teaspoon of mustard, a good shake of Worcestershire sauce and hot pepper sauce, and season to taste. Toast the bread.
• Preheat the oven to 450 degrees F.
• Whip the 4 egg whites until they stand in stiff peaks. Add a spoonful or so to the cheese mixture then gently fold the rest of them into the bowl. Put the toasts into an ovenproof dish and pour the mixture over them.
• Bake in the oven for 10 minutes until browned and risen. Serve at once with a salad or spinach on the side.