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Welsh rarebit with a pulled pork twist; this combination of leftover pulled pork, creamy cheese sauce and lightly toasted sourdough is brilliant for brunch or supper.
Prep time: 5 mins
Cook time: 10 mins
Serves: 4
Cooking Skill: Easy
Step 1
Preheat the grill and toast four slices of sourdough bread lightly on each side.
Step 2
Put the pulled pork in a bowl and mix together with the sun-dried tomato paste. Season with Worcestershire sauce.
Step 3
Top the toast slice evenly with the rarebit mixture. Add the mustard to the bowl with the egg yolks. Mix together, stir in the cheese and season well.
Step 4
Beat in the egg whites to make a creamy mixture. Divide among the toast and grill until golden brown.
Step 5
Serve immediately.
1673kj
400kcal
20%
22g
31%
10.8g
54%
5.3g
6%
1.44g
24%
Step 1
Preheat the grill and toast four slices of sourdough bread lightly on each side.
Step 2
Put the pulled pork in a bowl and mix together with the sun-dried tomato paste. Season with Worcestershire sauce.
Step 3
Top the toast slice evenly with the rarebit mixture. Add the mustard to the bowl with the egg yolks. Mix together, stir in the cheese and season well.
Step 4
Beat in the egg whites to make a creamy mixture. Divide among the toast and grill until golden brown.
Step 5
Serve immediately.
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