Recipe: Nutty krust welsh rarebit souffle
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What you'll need
1 tsp Dijon mustard
A dash of Worcestershire sauce
A dash of Tabasco
2 eggs, separated
50g Cheddar cheese, grated
25g parmesan cheese, grated
4 slices Irwin’s Nutty Krust
Salt and pepper
First melt the butter in a pan, stir in the flour and cook for a minute or two before adding the milk little by little, stirring all the time. Cook the flour mixture for two minutes, then take the pan off the heat. Stir in the mustard, Worcestershire sauce, Tabasco, and season.
Stir beaten egg yolks into the sauce and leave it on one side to cool for a minute.
Now toast the bread on both sides. Then fold the grated cheeses into the sauce mixture. Whisk the egg whites until stiff and carefully fold them into the cheese mixture.
Cover one side of the toast liberally with the cheese mixture. Pop the slices under a medium grill and when the tops are golden brown, light and puffy, serve at once.