welsh rarebit souffle

How To Make welsh rarebit souffle

• Step 1
  Preheat oven to 450 degrees F.
• Step 2
  Grate the cheese; I use mild cheddar. Place the cheese in a medium bowl.
• Step 3
  Add the 4 egg yolks to the cheese. Beat the yolks into the cheese.
• Step 4
  Add the mustard powder, Worcestershire sauce, hot sauce, salt, and pepper. I use original Texas Pete hot sauce. Set aside.
• Step 5
  Toast the bread on a sheet pan in the oven on one side. Set aside.
• Step 6
  Add the egg whites to a steel or glass mixing bowl and whip them with an electric mixer until stiff peaks form.
• Step 7
  Add a heaping tablespoon of the grated cheese mixture to the stiff egg whites. Gently fold them in.
• Step 8
  Spoon in the rest of the grated cheese mixture. Gently fold all of it in.
• Step 9
  Spoon the egg and cheese mixture onto the toasts. Cover the entire top of each slice. Try not to spread the egg mixture, just spoon it. It is all right if the mixture goes over the edges. Pile it on thick.
• Step 10
  Bake the Rarebits in the oven for 10 minutes until they are golden or light brown. They will puff up a little. Each oven is different, so keep a close eye on them. I never spray my pan, but you can. I have cast iron single serve fajita griddles that I bake these on sometimes, and they make a beautiful presentation for special occasions.
• Step 11
  Remove from the baking sheet with a thin spatula. Serve at once with sliced tomato, crisp bacon, a leafy green salad with a simple oil and vinegar dressing, and baked beans as a side dish.
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