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Souffleed Rarebits

ingredients

serves 4
4 slices wholemeal bread
1/2 oz (15 g) margarine, plus a little extra for spreading
1 tbsp (15 ml) poppy seeds
1 level tbsp (15 ml) plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt semi skimmed milk
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) Worcestershire sauce
4 oz (100 g) Edam or Gouda cheese, grated
2 eggs, separated
tomato wedges and Watercress (salad cress) sprigs, to garnish

method

1. Spread the slices of bread lightly with margarine.

2. Sprinkle each slice with poppy seeds and bake at 190°C (375°F) mark 5 for 5 minutes.

3. Melt 15g (1/2 oz) margarine in a saucepan, stir in the flour and cook for 1 minute.

4. Gradually stir in the milk and bring to the boil.

5. Stir over a low heat until the sauce has thickened. Remove from the heat.

6. Beat in the mustard, Worcestershire sauce, grated cheese and egg yolks.

7. Whisk the egg whites until stiff, then fold into the cheese mixture.

8. Spoon the mixture on top of each slice of bread and return to the oven for a further 1 5 minutes, until puffed and golden. Serve immediately, garnished with the tomato wedges and watercress sprigs.

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