Welsh Rabbit

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 --