Welsh Rarebit French Toast With Hollandaise Sauce
"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."
Original is 4 servings
Ingredients
- FOR HOLLANDAISE SAUCE
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- FOR WELSH RAREBIT FRENCH TOAST
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Nutritional
- 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
Step by Step Method
TO MAKE THE HOLLANDAISE SAUCE
Step 1
Place vinegar, bay leaves, peppercorns, garlic, and salt in a small frying pan.
Step 2
Place the pan over medium heat and sautee the aromatics until the pan is nearly dry.
Step 3
Add the water and simmer briefly. Drain the liquid from the aromatics and reserve. Discard the solids.
Step 4
In a medium-sized mixing bowl place egg yolks and reserved liquid.
Step 5
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.
Step 6
Take the melted butter and skim white froth from its surface. This is a quick and dirty version of clarified butter.
Step 7
Add 1 teaspoon of the lemon juice and a few drops of butter to the eggs and whisk to begin the emulsion.
Step 8
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.
Step 9
Add a pinch of cayenne and salt to taste.
FOR THE WELSH RAREBIT FRENCH TOAST
Step 10
In a small sauce pan, melt the butter over medium heat. Whisk in the flour to form a roux.
Step 11
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.
Step 12
Stir in the cheese, mustard, Worcestershire and salt, and whisk until everything is well integrated.
Step 13
Remove the cheese sauce from the heat and allow to cool slightly.
Step 14
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.
Step 15
Place the bread slices in the cheese sauce and egg mixture and allow to sit for three minutes a side.
Step 16
Place battered bread slices on a well-oiled cast iron frying pan or griddle. Fry until both sides are golden brown.
Step 17
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the hollandaise sauce, make sure to use good quality butter and fresh lemon juice.
- For the Welsh Rarebit French Toast, use a good quality sharp cheddar cheese for the best flavor.
- For the hollandaise sauce, substitute white wine vinegar for the white vinegar. The white wine vinegar will provide a slightly more complex flavor that will complement the other ingredients in the sauce.
- For the Welsh Rarebit French Toast, substitute whole wheat bread for the white bread. The whole wheat bread will provide more fiber and nutrients, making this a more balanced and nutritious breakfast.
Savory Bacon and Tomato Welsh Rarebit French Toast Prepare the hollandaise sauce as directed in the recipe. In a separate bowl, mix together 1/2 cup cooked bacon, 1/2 cup diced tomatoes, and 1/4 cup chopped fresh parsley. Dip the bread slices in the cheese sauce mixture as directed in the recipe. Once the bread slices are coated, sprinkle the bacon and tomato mixture on top. Fry as directed in the recipe. Serve with hollandaise sauce and a fried egg on top, if desired.
Roasted Asparagus with Lemon and Garlic: This light and flavorful side dish is the perfect accompaniment to the rich Welsh Rarebit French Toast. The bright acidity of the lemon and the sweet, nutty flavor of the roasted asparagus will balance out the richness of the dish and provide a nice contrast.
Herbed Roasted Potatoes: Roasted potatoes are a classic side dish that pairs perfectly with Welsh Rarebit French Toast. The potatoes are roasted with fresh herbs, giving them a fragrant flavor that will complement the richness of the dish. The potatoes will also provide a nice contrast in texture, adding a crispy crunch to the meal.
FAQ
Q: How do I make the hollandaise sauce?
A: To make the hollandaise sauce, sauté the aromatics in a small frying pan until the pan is nearly dry. Add water and simmer briefly, then strain the liquid and reserve. Whisk the egg yolks over a pan of boiling water, then add the melted butter in small increments to form a smooth pale yellow sauce. Finish with a pinch of cayenne and salt to taste.
Q: What ingredients are used in hollandaise sauce?
A: Hollandaise sauce is typically made with melted butter, egg yolks, aromatics such as shallots or garlic, water, cayenne pepper, and salt.
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Fun facts:
The Welsh Rarebit French Toast with Hollandaise Sauce is believed to have originated in the 17th century. It was a popular dish among the upper classes in England, and was even served at the wedding breakfast of Queen Victoria and Prince Albert in 1840.
The dish is believed to have been popularized by the Welsh actor and comedian, Stanley Holloway, who famously performed a monologue about the dish in the 1950s. The monologue has since become a classic of British comedy.