Chorizo and spinach stuffed sourdough toast drowned in a creamy four-cheese sauce, aka Welsh Rarebit with attitude. Are we doing this?
You bet we are!
Because sometimes breakfast (or brunch) needs to be a little indulgent. It needs to be a little less healthy and a little more yum.
Because the everyday breakfast smoothie, the granola bar, the avocado toast, or the bowl of porridge just doesn’t cut it for lazy weekend breakfasts, and perhaps you feel like something a little different than the usual breakfast suspects; eggs benedict, scrambled eggs, bacon sandwiches move aside please because Welsh Rarebit is in town!
What is Welsh Rarebit?
Welsh Rarebit (or, Welsh Rabbit ) is basically cheese on toast. Yeah, nothing special here people, just toast slathered with cheese.
It first appeared in literature during the 1700s but its origins are unclear. The original spelling was Welsh Rabbit (the dish has never contained rabbit or any other meat – think along the lines of Bombay duck, which is actually a seafood recipe) and has been changed to Rarebit over time – the reasons for how and why are also unclear.
Although there is no hard evidence, it is assumed and speculated it originated in southern Wales, since the Welsh were known to have a passion for cheese, and since the term “Welsh” was also used in the English language at the time to suggest something that was “foreign” may support this.
However, despite its origins and spelling, Welsh Rarebit is just a fancy – and utterly delicious – way to combine bread and cheese; think a grilled cheese sandwich meets fondue!
There are, of course, innumerable ways to make Welsh Rarebit and many opinions about what makes a “true” or “traditional” form of it but, seriously, when it comes to bread drowning in cheese sauce, do we really need to argue over what makes it “true” or “traditional”?
How to Make Welsh Rarebit
This recipe contains two parts: The sauce, and the toast. Both are quick and easy, perfect for lazy weekend breakfasts, but can also be made in advance for even quicker prep and cooking when needed.
The sauce is a simple white roux based sauce. Butter is melted in a pan before being whisked together with flour to make a roux. Heavy cream is added and as it warms it thickens into a creamy white sauce.
Once the sauce begins to thicken simply throw in the cheese, mustard, and seasonings and watch the thick and creamy cheesy goodness come together. The sauce can be used straight away or can be kept in the refrigerator for up to five days.
When cooled the sauce will solidify. If making ahead of time and storing in the refrigerator, make sure you reheat the sauce using indirect heat, such as placing the solidified sauce in a bowl over boiling water, as direct heat will cause it to separate.
Welsh Rarebit is usually just toasted bread covered in cheese but, for this recipe, I’ve decided to take things up a notch to make this as kick-ass as possible.
I took thick slices of sourdough bread and made them into pockets into which I stuffed chorizo pieces that had been sautéed with onions, yellow bell pepper and baby spinach. Although this made for a more substantial, and meaty breakfast meal, this step is completely optional. You can simply use thick slices of toast which will make this recipe even quicker and vegetarian at the same time.
However, if you do decide to go with the chorizo stuffed bread pocket option, you’ll be happy to know the chorizo can also be prepared ahead of time and stored for a few days. Then, on the day it is needed, simple stuff the mixture into your bread pockets before toasting.
And then it is a simple case of toasting the bread, and pouring over the sauce.
And then stuffing yourself silly with gooey, cheesy, kick-ass awesomeness!
Until next time foodies.
PrintWelsh Rarebit with Four Cheese Sauce
Thick, toasted sourdough slices stuffed with chorizo and spinach drowned in a thick, four cheese sauce, this welsh rarebit will make a kick-ass breakfast!
Author: James Langley
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 minutes
- 2 tbsp finely chopped basil or parsley for garnish (optional)
- 60g Butter
- 60g flour
- 1 ½ cups heavy cream (plus ¼ extra if the sauce becomes too thick)
- 50g each of Gorgonzola, Parmesan, Brie and Feta (200g in total – see notes)
- 1 tbsp Dijon mustard
- ½ tbsp dried thyme
- 1 tsp ground black pepper
- 1 small brown onion, diced
- 2 cloves garlic, crushed/ minced
- 200g chorizo, diced
- 1 small yellow bell pepper, diced (around 90g)
- 2 firmly packed cups of spinach leaves