Welsh rarebit soufflé toasts

Like a cheese toastie, but even tastier!

  • 30 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print
This jazzed up cheese toastie is packed full of flavour from Worchestershire sauce, grated vintage cheddar, mustard and eggs with a souffle texture.
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Welsh rarebit soufflé toasts
  • 560 gram multigrain sourdough bread, sliced
  • 140 gram vintage cheddar, coarsely grated
  • 2 green onions, trimmed, chopped finely
  • 1 tablespoon worcestershire sauce
  • 2 teaspoon wholegrain mustard
  • 1/2 teaspoon cayenne pepper
  • 3 eggs
  • salt and freshly ground black pepper, to season
  • 250 gram red grape tomatoes, halved
  • 100 gram baby rocket leaves


Welsh rarebit soufflé toasts
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Lightly toast 6 slices of bread.
  • 3
    In a medium size bowl, combine cheese, onion, sauce, mustard and spice.
  • 4
    Separate eggs. Add egg yolks to cheese mixture. Stir to combine.
  • 5
    In a small bowl, beat egg whites until soft peaks form. Fold egg whites into cheese mixture; season.
  • 6
    Place toast on oven tray; top with cheese mixture. Bake for about 5 minutes, or until cheese is melted and browned lightly.
  • 7
    Divide tomato and rocket among serving plates; top with toasts. Serve immediately.

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