On Christmas morning I usually have the ubiquitous smoked salmon on a bagel or maybe in scrambled eggs. But how about something a little different that is equally as yummy and luxurious?
This really is a posh Welsh Rarebit and it is absolutely delicious!
2 slices of granary bread
1 egg
About ½ a cup of finely grated cheese – gruyere, strong cheddar or a combination. I added a little parmesan for an extra strong cheese taste
A dash of cream, about 1 dessertspoon
¼ cup Finely chopped wild mushrooms
¼ cup wilted spinach finely chopped
A pinch of mustard powder
Salt and pepper
Toast the bread on one side.
Mix all the ingredients together, the mixture should be stiff and not at all runny
Season
Spread onto the untoasted side of the bread, cover as much of the bread as you can so none of the bread singes
Put under a low to moderate grill – if the heat is too high it will cook on the outside and be raw and liquid inside
It's done when it's lightly brown on top and when you press it, no liquid comes out
*make sure there is something under the toast to catch drips*
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