Ingredients

• 200g Black Truffle Vintage Organic Cheddar (grated)
• 1tsp (English) mustard
• 1 egg yolk
• Worcestershire sauce
• 2-4 tbsp brown ale
• 2 slices farmhouse bread
• 12 quail eggs
• Chilli flakes

Method

Add the cheese, mustard, egg yolk and a dash of Worcestershire sauce into a food processor and mix together, being sure to add enough ale to make a paste. If you do not have a food processor, you can still mix by hand in a bowl

Toast the bread

Once bread is toasted, spread the paste onto the slice taking care to spread it quite thickly

Fry the quail eggs in a frying pan

Whilst you’re frying the eggs, grill the rarebit until it is golden and bubbling

Cut the rarebit into fingers and place a fried egg on each

Sprinkle with chilli flakes to add that extra kick!