Welsh Rarebit Sauce with Egg and Tomato
|Welsh rarebit||1⁄2 Cup (8 tbs)|
|Cheddar cheese||8 Ounce, grated|
|Thick tomato slices||8|
|Hard boiled eggs||4|
|Parsley sprigs||2 (For Garnish)|
Prepare the Welsh rarebit sauce: melt the butter.
Add the grated cheese and the milk.
Stir over low heat until the cheese melts.
Season and adjust consistency with a little extra milk if necessary.
Lay the required number of trimmed toast slices in a shallow fireproof dish and put 2 tomato slices on each piece.
Heat through in a moderate oven (375°F - Gas Mark 4) or under the grill for a few minutes.
Cut the shelled hard-boiled eggs across in half, while still hot and lay one half on each tomato slice.
Pour over the Welsh rarebit sauce.
Garnish with a sprig of parsley.