Slow Cooker Breakfast Welsh Rarebit
Think of this as a German-style eggs Benedict. If youʼre serving it for brunch, when you make the Welsh Rarebit you can substitute beer for the milk. Serve this with sautéed asparagus for an attractive and filling brunch.
Serves: 4Hands-on: 15 minutesTotal: 1 hour 30 minutesDifficulty: Easy
- 1 Tbsp. butter, melted
- ⅛ ground cayenne pepper
- 1 tsp. Worcestershire sauce
- 1 cup whole milk
- 2 tsp. cornstarch
- 1 tsp. dry mustard
- 4 cups shredded Cheddar cheese
- 4 English muffins, toasted
- 4 tomato slices
- 8 strips bacon, cooked and drained
- 4 poached eggs
- Add the butter to the slow cooker and stir in the cayenne pepper and Worcestershire sauce. Cover and cook on high for 15 minutes. Uncover, stir in the milk, and when the milk begins to bubble around the edges of the crock (reaches a simmer), lower the heat setting to low. (You must melt the cheese over a low temperature to prevent the cheese from separating into a greasy mess.)
- Sift the cornstarch and dry mustard to remove any lumps; toss together with the grated cheese. Add the cornstarch- and mustard-coated cheese to the milk mixture. Cook uncovered, stirring occasionally, for 1 hour or until the cheese is melted.
- Place the toast on individual plates. Top each slice of toast with criss-crossed bacon slices, a tomato slice, and an egg. Top with Breakfast Welsh Rarebit.