Bento #7 and the Welsh Rarebit

I was suspicious that I would have a hard time making a nifty lunch every day. Sure enough, after Easter break, it was super difficult to get back to making a regular lunch! Thursday for lunch, I packed my dragonfly bento with leftover sushi from our trip to Ichiban the night before. Friday, I made a turkey on rye and packed it with a Ziplock bag because my bento was at Rob's house!

However, this week, I think the most important food event was the Welsh Rarebit we had on Wednesday night. I'd made hard boiled eggs a couple days before, and I decided to attempt making cheese sauce from scratch for the rarebit. Mmmm..... can I say delicious?! Rob even loved it, and said he far preferred to Hollandaise. I have a new favorite cool weather supper. =)

Welsh Rarebit recipe
Adapted from Alton Brown, Toast Modern episode

2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
1 teas. Dijon mustard (Grey Poupon)
1 teas. Worcestershire sauce
1/2 teas(ish) Kosher salt
1/2 teas(ish) freshly ground black pepper
1/2 c. Fat Tire
3/4 c. heavy whipping cream
1 1/2 c. (6 oz) shredded Cheddar (I used a bit more!)
4-5 shakes of Tabasco

4 hard boiled eggs
6-8 slices of Virginia ham (I used deli ham)
2 slices dark Rye or Pumpernickel

Alton's directions were spot on, so here they are: "In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes."

While cheese sauce is cooking over low heat, toast bread, heat ham and hard boiled eggs. (I diced the ham and eggs and warmed them in a fry pan over medium heat.) Pile ham and eggs on toast, cover liberally with cheese sauce, and serve with more salt and pepper as desired.