Name: Buck rarebit
Prep time: 4 min
Cook time: 12 min
Yield: 2
Ingredients: 150ml (1/4 pint) milk; 1 tablespoon plain flour; 1 teaspoon mustard powder; 25g (1oz) butter; 50g (1 3/4 oz) Cheddar, grated; a dash of vinegar; 400g can baked beans; 2 large British Lion eggs; 2 slices wholemeal bread; salt and freshly ground black pepper

Serves: 2
Prep: 4 mins
Cook: 12 mins

Warming and flavoursome, this comfort food is sure to be popular with the family and is suitable for vegetarians.

Ingredients

Calories: 607kcal
Carbs: 60.9g
Protein: 31.5g
Fat: 28.3g
Saturates: 14.7g
Salt: 4.6g

150ml (1/4 pint) milk
1 tablespoon plain flour
1 teaspoon mustard powder
25g (1oz) butter
50g (1 3/4 oz) Cheddar, grated
a dash of vinegar
400g can baked beans
2 large British Lion eggs
2 slices wholemeal bread
salt and freshly ground black pepper

Method

Place the milk, flour, mustard and butter in a medium pan. Whisk together with a balloon whisk and slowly bring to the boil, whisking until the mixture boils and thickens. Simmer for 1 minute. Stir in half the cheese and season to taste. Set aside.
Fill a large frying pan with salted water, add the vinegar and bring to the boil.
Meanwhile put the beans in a pan and gently heat for 2-3 minutes or until piping hot.
Poach the eggs in the simmering water for 3-5 minutes until cooked to your liking.
Meanwhile toast the bread on both sides under a hot grill. Arrange the toast on two heatproof serving plates. Top with the baked beans and place a poached egg on top of each. Spoon over the cheese sauce and sprinkle over the remaining cheese. Place each plate under the grill and cook for 1 minute until golden.