Updated: Mar 15
If you can remember, I posted my English Fried Chicken Cheese Burger a couple of weeks ago. I still have some leftovers so I tot of going wild with some experiments and I said to myself, "it ain't neat to keep all this to myself, why not share with the world?" Perhaps it is during our artsy forms that we truly create our own metaphors.
Actually, I tot of stopping there. But why not add an egg on top to make it Buck Rarebit? Fried egg, omelette and even scrambled eggs came rushing to my mind while they are baking away in the oven, in the end? I settled with a poached egg. Do not be intimidated by poaching eggs. It indeed takes a few practice and experiment before hitting the home run. Please follow the directions for a foolproof poached egg.
Buck Rarebit vs Croque Madame. Which will you choose? Croque madame has that classy ham and Swiss fillings with a posh bechamel + fried egg topping. Whereas a buck rarebit is pretty simple with a Guinness cheese sauce + egg topping. I added my chili jam to amp the flavors up a notch. Each has its own unique characteristics. It is definitely a draw! Lol! I will most likely post a Croque Madame recipe soon. In the meantime, let's enjoy this Buck Rarebit.
Water, 1 Liter
White Vinegar, 50ml
Brioche Bread, 3 Slices
Chili Jam, 3 Heaped Spread
Guinness Cheese Sauce, 3 Heaped Spread
Worcestershire Sauce, A Drizzle
Cast Iron Skillet / Pan
Please visit my "English Fried Chicken Cheese Sandwich" page for the chili jam and Guinness cheese sauce recipes.
Prepare poached egg.
In a pot over medium low heat, add water and vinegar.
Bring it up to a simmer.
Turn the heat down to low for a gentle simmer.
*Do not allow the water to go to a boil.*
Place in the egg and precook for 10 seconds and immediately remove from heat.
Create a whirlpool in the pot of simmering water by stirring.
Gently crack the egg into the whirlpool.
Cook for 3 mins.
Remove from heat and immediately place it into an ice water bath.
Remove and drain off excess water on a kitchen paper.
Assemble the buck rarebit.
Dry toast the brioche bread on a skillet over medium heat or in the oven until crispy.
Remove from heat.
Preheat oven to broil setting.
Spread the chili jam generously onto the toasted bread.
Spread the cheese sauce over the top, generously as well.
Wack into the oven and broil until the cheese starts to bubble away.
*Keep an eye on the toasts as the chili jam and cheese sauce burn very fast.*
Remove from the oven.
Immediately stack the toasts on a serving plate.
Using a butter knife, gently make a criss-cross pattern insertion on the top toast.
Drizzle Worcestershire sauce over the top.
Top with the poached egg.