This recipe is a designer sandwich which I often make from left-overs or as a complete supper meal. The cooked ham I’m using here is from my Boiled Bacon recipe – there always seems to be some left over. Of course, you don’t have to cook bacon or ham just for this recipe; I’m sure you can buy some good cooked ham at the shops. Welsh rarebit, however, is a must for this dish. Plain melted cheese just isn’t the same.

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Ingredients

  • 4 slices crusty bread
  • 50 g (2 oz) unsalted butter
  • 4 slices cooked bacon or ham (see above)
  • 4 plum or salad tomatoes, sliced
  • freshly ground black pepper
  • 175 g (6 oz) Welsh Rarebit mix
  • 4 eggs, poached
  • 1 teaspoon chopped fresh parsley
  • 50 ml (2 fl oz) Basic Vinaigrette

Method

Pre-heat the grill to hot. Butter the slices of bread and toast them on both sides. Lay the ham on to the buttered side. Cover with the sliced tomatoes and season with pepper. Split the rarebit into four pieces, pat out on your hands to the size and shape of the toast and lay on top of the tomatoes. Sit the toasts under the hot grill and colour the rarebit mix golden brown.

Warm the poached eggs for a few minutes in a bowl of boiling water. Put the toasts on individual plates and top each one with a poached egg. Mix the chopped parsley with the vinaigrette and spoon over the top.

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