Simple Welsh rarebit baguettes recipe
Try this easy Welsh rarebit recipe made by mixing cheese with egg yolk and grilling on top of a baguette. Kids – and adults – will love the rich cheesy topping but the salad adds a touch of lightness to the meal.
See method- Serves 2
- 5 mins to prepare and 15 mins to cook
- 383 calories / serving
Ingredients
- 1 H.W Nevill’s part baked baguette
- 60g grated lighter mature Cheddar
- 1 egg yolk
- 1 tbsp milk
- ¼ iceberg lettuce, finely shredded
- ¼ cucumber, cut into batons
- 1 carrot, peeled and cut into batons
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Shop ingredientsEach serving contains
- Energy
- 1610kJ 383.0kcal
- Fat
- 12g
- Saturates
- 5g
- Salt
- 1.6g
- Sugars
- 9g
of the Reference intake
Carbohydrate 50.3gProtein 18.0gFibre 5.1g
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- Preheat the oven to gas 7, 220°C, fan 200°C. Bake the baguette according to packet instructions. Leave to cool for 2 mins, then cut in half lengthways.
- Preheat the grill to high. Lightly toast the cut sides of the bread.
- Mix 40g cheese, the egg yolk, milk and freshly ground black pepper together until well combined. Spread down the length of the baguette halves and top with the remaining cheese. Place under the grill for 2-3 mins until golden brown. Serve with the lettuce, cucumber and carrot.
- See more Kids' lunch recipes
Cooking for children
There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.
