Ham hock rarebit with fried eggs

Name: Ham hock rarebit with fried eggs
Yield: Serves 4
Ingredients: 10 g thyme; 200 ml stout; 50 g Pommery mustard; sea salt and freshly ground black pepper; 5 g chives, finely sliced; sunflower oil; 8 thin-cut slices of sourdough; 50 g butter; 4 bay leaves; 50 g plain flour; 1 smoked ham hock; 4 eggs; 6 garlic cloves; 2 tbsp Worcestershire sauce; 200 g Cheddar, grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

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.