This Northwestern variation on Welsh rarebit features West Coast oysters cooked in their own liquor.
1 cup small oysters (West Coast oysters are very small; better chop larger varieties)
1 tablespoon butter
1/2 pound cheddar cheese, grated (see note)
Salt, to taste
Pepper, to taste
2 eggs, beaten
4 slices buttered toast
[amazon-product]1104846365[/amazon-product]Cook oysters in their own liquor until edges curl, about 3 minutes on moderate heat. Pour off liquor and reserve it. In the top part of a double boiler or chafing-dish pan over hot water, melt the butter, add cheese and a little salt and pepper. Cook slowly until cheese melts. Then slowly stir oyster liquor in, and the eggs. When smooth, stir in oysters and serve at once on toast. Don’t forget some ice-cold beer.
Note: Do not use already shredded cheese, which has potato starch or corn starch to prevent caking. This can cause your sauce to be overly thick.
From “The Best-of-All! Cook Book” compiled and edited by Florence Brobeck