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Nutty Krust Welsh Rarebit Souffle -
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Nutty Krust Welsh Rarebit Soufflé. …or very posh cheese on toast!

Nutty Krust Welsh Rarebit Soufflé. …or very posh cheese on toast!

Serves 4

How To Make


  • 20g butter
  • 20g flour
  • 300ml milk
  • 1 teaspoon Dijon mustard
  • A dash of Worcestershire sauce
  • A dash of Tabasco
  • 2 eggs, separated
  • 50g Cheddar cheese, grated
  • 25g Parmesan cheese, grated
  • 4 slices Irwin’s Nutty Krust
  • Salt and pepper


First melt the butter in a pan, stir in the fl our and cook for a minute or two before adding the milk bit by bit, stirring all the time. Cook the flour mix for 2 minutes, take the pan off the heat. Stir in the mustard, Worcestershire sauce, Tabasco, a little salt and freshly ground pepper.

Stir beaten egg yolks into the sauce and leave it on one side to cool for a minute.

Now toast the bread on both sides. Then fold the grated cheeses into the sauce mixture. Whisk the egg whites until stiff and, using a metal spoon, carefully fold them into the cheese mixture.

Cover one side of the toast liberally with the cheese mixture. Pop the slices under a medium grill and when the tops are golden brown, light and puffy, serve at once. A slice of fresh tomato complements the dish perfectly.