Creamy Welsh Rabbit
|Butter||1⁄4 Cup (4 tbs)|
|Shredded sharp cheddar cheese||8 Cup (128 tbs)|
|Worcestershire sauce||2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Cayenne pepper||1 Dash|
|Light cream/Half and half||1 Cup (16 tbs)|
|Eggs||4 , slightly beaten|
Melt butter in top of double boiler, over hot water.
Add cheese; heat, stirring occasionally, until cheese is melted.
Stir in Worcestershire sauce, mustard and cayenne pepper.
Combine cream and eggs; stir into cheese.
Cook until thick, stirring frequently.
Serve over any of the following: toasted, buttered english muffins; buttered toast triangles; hard-cooked egg slices; broiled mushroom caps stuffed with cooked, crumbled bacon; shrimp; crabmeat; asparagus spears and /or tomato slices.