Welsh Rabbit

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Title: Welsh Rabbit
Categories: Eggs/cheese, Breakfast
Yield: 4 Servings

1 1/2 c Shredded cheddar or
American cheese ( 6 oz)
3/4 c Milk
1 ts Dry mustard
1 ts Worcestershire sauce
Dash of cayenne
1 Egg, beaten
4 Slices bread, toasted OR
Poached eggs

For cheese sauce, in a heavy saucepan combine shredded
cheese, milk, mustard, Worcestershire sauce, and
cayenne. Cook over low heat, stirring constantly,
till cheese melts. Slowly stir about half of the hot
cheese mixture into 1 beaten egg; return all to
remaining mixture in pan. Cook and stir over low heat
till mixture thickens and just bubbles. Serve at once
over toast or poached eggs. Makes 4 servings. Beer
Rabbit: Prepare Welsh Rabbit as above, except
substitute beer for the milk. Top each serving with 2
slices of crisp-cooked bacon, halved crosswise.
Source: Better Homes & Gardens. ch

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