Welsh Rarebit French Toast With Hollandaise Sauce

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.