Rarebits with Pear & Blue Cheese

Name: Rarebits with Pear & Blue Cheese
Yield: Serves 4
Ingredients: 2 eggs, beaten; 2 tbsp crème fraîche; freshly ground black pepper; 2 tsp grainy prepared mustard; 10 oz (300 g) blue cheese, such as Stilton or Cashel blue, crumbled; 10 oz (300 g) blue cheese, such as Stilton or Cashel blue, crumbled; 5 oz (150 g) Parmesan cheese, grated; 10 oz (300 g) blue cheese, such as Stilton or Cashel blue, crumbled; about 8 slices sourdough bread or German rye bread (Oberlander); about 8 slices sourdough bread or German rye bread (Oberlander); 2 pears, peeled, cored, and sliced; about 8 slices sourdough bread or German rye bread (Oberlander)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

I happily eat this for breakfast. If you find it too intense for early morning, make it for a fantastic lunch with a peppery arugula or watercress salad. If you use small pieces of toast, you could serve these rarebits as an hors d’oeuvre.

Ingredients

10 oz (300 g) blue cheese, such as Stilton or Cashel blue, crumbled

Lunch
Sandwich
Brunch
Breakfast
Vegetarian
Winter

Method

In a bowl, mix the cheeses with the crème fraîche, eggs, and mustard. Season with pepper. Cover and refrigerate for 1 hour or overnight.

Toast the bread in a toaster until light brown.

Preheat the broiler.

Arrange the pear slices on the toast, then generously spoon the cheese mixture on top. Arrange the rarebits on a baking sheet.

Broil for 3 to 5 minutes, until