Welsh Rarebit French Toast With Hollandaise Sauce
July 29, 2017
"Given in this recipe is Welsh Rarebit cheese-encrusted slices of bread that will keep you going all day long. Top each serving with a fried egg and it'll be pure heaven. Perfect for a lazy weekend breakfast."
- FOR HOLLANDAISE SAUCE
- FOR WELSH RAREBIT FRENCH TOAST
- Serving Size: 1 (481.1 g)
- Calories 1378.9
- Total Fat - 112.8 g
- Saturated Fat - 56.3 g
- Cholesterol - 2293.8 mg
- Sodium - 1453.2 mg
- Total Carbohydrate - 40.2 g
- Dietary Fiber - 5.9 g
- Sugars - 6.4 g
- Protein - 53.3 g
- Calcium - 904.3 mg
- Iron - 9.5 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.6 mg
TO MAKE THE HOLLANDAISE SAUCE
Place vinegar, bay leaves, peppercorns, garlic, and salt in a small frying pan.
Place the pan over medium heat and sautee the aromatics until the pan is nearly dry.
Add the water and simmer briefly. Drain the liquid from the aromatics and reserve. Discard the solids.
In a medium-sized mixing bowl place egg yolks and reserved liquid.
Place the bowl over a pan of boiling water and whisk the egg yolks. You want to barely cook the egg yolks, so be cautious. The egg yolks should turn a paler shade of yellow and increase in volume slightly. Remove the eggs from the heat.
Take the melted butter and skim white froth from its surface. This is a quick and dirty version of clarified butter.
Add 1 teaspoon of the lemon juice and a few drops of butter to the eggs and whisk to begin the emulsion.
Continue whisking as you introduce the remaining butter and lemon juice in small increments. This should form a smooth pale yellow sauce. If the sauce begins to separate add water in 1 teaspoon increments until the sauce smooths out.
Add a pinch of cayenne and salt to taste.
FOR THE WELSH RAREBIT FRENCH TOAST
In a small sauce pan, melt the butter over medium heat. Whisk in the flour to form a roux.
Add the stout to the roux and whisk to combine. Slowly add the milk in a continuous stream, whisking constantly. Bring to a simmer and allow the mixture to reduce slightly.
Stir in the cheese, mustard, Worcestershire and salt, and whisk until everything is well integrated.
Remove the cheese sauce from the heat and allow to cool slightly.
In a large mixing bowl whisk together eggs and chives. Add a small amount of the cheese sauce to the large mixing bowl to temper the eggs. Then add the rest of the cheese sauce.
Place the bread slices in the cheese sauce and egg mixture and allow to sit for three minutes a side.
Place battered bread slices on a well-oiled cast iron frying pan or griddle. Fry until both sides are golden brown.
To serve place one piece of French toast on a plate followed by some hollandaise sauce, followed by another piece of French toast, followed by more hollandaise sauce. Serve immediately with fresh chives and a fried egg on top, if desired.
Tips & Variations
No special items needed.