A hearty bread casserole with bacon, beer sauce, and fried egg. A traditional, rustic dish from French cuisine.
Ingredients
- Eggs – 4 pieces
- Smoked bacon – 300 g
- Farmer’s bread – 120 g
- Fresh basil – 5 g
- Mixed salad – 150 g
- Dijon mustard – 4 tablespoons
- Vinegar – 1 tablespoon
- Rapeseed oil – 2 tablespoons
- Olive oil – 1 tablespoon
- Black pepper – 1 pinch
- Light beer – 250 ml
- Cheddar cheese – 400 g
- Salt – 1 pinch
Preparation
Slice the loaf of bread in half. Cut each half lengthwise into 2 pieces (yielding a total of 4 slices of bread).
Heat 6 tablespoons of beer in a saucepan, add Dijon mustard. Mix, add grated cheese, and simmer over low heat until the cheese is completely melted. Finally, add 2-3 tablespoons of beer.
Grill the bread slices on a heated griddle pan with 2 tablespoons of rapeseed oil. Transfer the slices to 4 ovenproof dishes, drizzle each with 1-2 tablespoons of beer, and arrange thin slices of bacon on top. Pour the melted cheese over the bread and bake for about 10 minutes at 180°C.
Transfer the mixed salad to a bowl. Drizzle with olive oil and balsamic vinegar.
Fry the eggs in olive oil, season with salt and pepper. Place them on top of the Welsh rarebit, garnish with basil, and serve with the salad.
