This is a Rothko:
And this is the Rothko Rarebit:
Looking for something quick and delish for breakfast, a lunch or a light supper or any of those meals in between? (I’m eyeballing you brinner.)
Have only one piece of bread in the house and can’t decide if you want egg on toast or grilled cheese?
Have only ten minutes to make it?
Well, with the Rothko Rarebit you can it all! And with – crispy toast, melty cheese, runny yolk….you might not be able to hang it on your wall but it is a work of culinary art!
And it comes with it’s very own round of toast for dunking!
I found the recipe for Rothko Rarebit in Posh Eggs by Louise Hagger and it is has quickly become one of my go to meals for…well just about any time of day really!
The hardest thing about cooking the Rothko Rarebit is getting the timing right. Too long and your yolk is solid – not a bad thing in itself but that oozy egg yolk is A-MAZING! Too short and your white is uncooked which, in my opinion is gross! I had a play around with the timings to suit my oven and grill but start with what is given below and see how you go!
Also, if you can’t be bothered making the rarebit, potted cheese is a lovely substitute. There is some beer in the original recipe – it’s only a tiny bit so should not cause any ill effects if you are having this for breakfast. However, if you are at all worried by this, sub in some cream.
- 2 thick slices of bread
- 1 clove of garlic, crushed
- 10g butter, softened plus an additional 5 grams
- 1 egg yolk
- 1 tsp Hot English Mustard
- 70g finely grated mature Cheddar
- 1 tbsp beer
- 1 tsp Worcestershire sauce
- dash of Tabasco
- Mix the egg yolk, mustard, cheese, beer, Worcestershire sauce and Tabasco sauce together in a bowl. Set aside.
- Preheat your grill to high.
- Mix the crushed garlic with 10g of butter
- Butter both sides of the bread with the garlic butter mixture.
- Heat a non-stick frying pan over medium high heat, place the bread in the pan and cook for a minute until the butter down side is golden-brown.
- Flip the bread over and toast the other side.
- Remove the bread slices from the pan and, using a 5cm round cookie cutter, cut a hole in the centre of each piece of bread.
- Set aside the toast holes
- Place the bread slices back into the frying pan and place a dab of butter into the centre of each hole.
- Allow the butter to melt then crack an egg into each hole.
- Leave for 1-2 minutes or until the whites look as if they are halfway set.
- Using a fish slice, carefully flip the slices over.
- Cook for another 1-2 minutes until the white has set.
- Transfer to a baking sheet.
- Spread the rarebit mixture onto each of the toasts and place under the grill.
- Check every 30 seconds.
- After the first 30 seconds, add the toast rounds.
- After the second 30 seconds flip the toast rounds over if necessary.
- Keep checking every 30 seconds until the rarebit is golden, melted and bubbly.
- Serve immediately.
But so much to do before I go! I’ve got at least two posts that are screaming to be posted before I leave. I also have a HUGE personal decision to make between now and then, which is kind of taking over all my waking…and sleeping…thoughts. I always feel when bloggers say this, it either means a baby or a book. Well, it’s neither, just some work decisions.
But this is the level of my distraction. Last night I made the most delicious meal which was bound for these pages, took all my photos, ate every last crumb and nearly licked the plate it was so good. A couple of hours later, I went to the pantry for a snack and realised I had left THE most important ingredient totally out of the dish!
Good thing it was delicious, now I have really good reason to make it again!
Hope your week isn’t too distracting. Have a good one. I’ll be back in a couple of days with the next instalment from The A-Z of Cooking!