Craig Claiborne offers this variation on Welsh Rabbit, which is crowned with a poached egg and anchovies. If you want the traditional version, stop at the point where you spread the cheese sauce on toast.
2 tablespoons butter
1 pound sharp cheddar, cut into small cubes
1/2 teaspoon salt
1 teaspoon dry mustard powder
Cayenne pepper, to taste
1 cup beer or ale
2 egg yolks, lightly beaten
1 teaspoon Worcestershire sauce
4 slices of buttered toast
4 poached eggs
8 flat anchovy fillets
Chopped parsley, for garnish
Melt the butter in a saucepan with a heavy bottom. Add the cheese, salt, mustard and cayenne pepper. Stir with a wooden spoon until cheese starts to melt.
[amazon-product]0060160101[/amazon-product]Continue stirring while gradually adding the beer.
When all is blended, remove the saucepan from the heat and add the egg yolks, stirring vigorously. Cook gently until mixture thickens and is smooth. Do not overcook or yolks will curdle.
Stir in Worcestershire sauce and serve the rabbit hot over the toast.
Top each serving with a hot poached egg. Garnish each egg with two crossed anchovy fillets and sprinkle with parsley.
From “The New York Times Menu Cook Book” by Craig Claiborne