Loaded rarebit toastie

Mushrooms and caramelised onions muddled and cooked in a rich balsamic sauce, sandwiched between golden-fried sourdough then topped with a melting gruyere and mustard-spiked rarebit sauce, finished with an oozy fried egg and cracked black pepper. Mouth-watering, right?

Time 35 mins

Serves 2 toasties

Ingredients

Ingredients

For the rarebit sauce

50g extra mature Cheddar grated

50g Gruyere grated

50g mozzarella grated

2 tsp Worcestershire sauce

1 tsp English mustard

2 tsp plain flour

100ml dark stout

For the filling

1 tbsp olive oil

1 red onion sliced

1 tsp garlic puree

150g chestnut mushrooms sliced

1 tbsp balsamic vinegar

1 tsp brown sugar

2 thyme sprigs

For the rest

4 slices of sourdough bread

1 tbsp olive oil

2 eggs

Small handful chopped chives (optional)

Method

Method

1. Start by adding your cheeses, Worcestershire sauce, mustard, flour and stout to a non-stick pan over a medium heat and whisk continuously until starting to thicken, season with salt and pepper and keep warm and loose over a very low heat. Heat your grill to medium.

2. Onto your filling. Heat 1 tbsp of oil in a non-stick pan over a medium heat and add your onion, garlic and mushrooms, frying for a few mins before adding balsamic vinegar, sugar, thyme and a pinch of salt and pepper and frying over a medium-low heat for a further 10 mins until caramelised.

3. Lightly toast 4 slices of sourdough under the grill until slightly golden. Remove and build your toasties by popping the bottom two slices on a lined baking tray and topping with your onion and mushroom filling. Spoon a thin layer of rarebit sauce on top of each before crowning with your top piece of sourdough. Spread more rarebit sauce on top of each and season with a crack of black pepper. Pop under the grill for a few mins until golden and oozing.

4. Heat 1 tbsp of oil in a large, non-stick pan over a medium-high heat and crack in your eggs. Fry to your liking, remove each toastie from the grill and top with an egg and sprinkle of chives.