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Ham hock rarebit with fried eggs

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Changing Tides: A Cookbook

By Roberta Hall McCarron

Published 2024

  • About

This is another favourite from our brunch days at The Little Chartroom. You need a good, strong Cheddar for the rarebit – my favourite is St Andrews Farmhouse Cheddar, which you can get from I.J. Mellis.

Another good tip is to always keep the cooking liquid from the ham – it makes a great base for soups, broths and sauces.

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