There’s something quite magical about the savouriness of a cheesy rarebit topping. Here, it’s cooked on top of one of my favourite breakfast go-to ingredients: the humble crumpet. Obviously, this recipe works just as well on toast, but I love the way that the melty filling finds its way into all those beautiful little crumpet holes and, because of this, it’s flavour-packed in every single bite.
MAKES 4
- 100 g (3½ oz) mature Cheddar cheese, grated
- 1 teaspoon English mustard
- 1 tablespoon Worcestershire sauce
- 2 egg yolks
- 4 crumpets
- handful of chives, finely chopped
1. Preheat the air fryer to 190°C/375°F.
2. In a bowl, mix the cheese, mustard, Worcestershire sauce and egg yolks until fully combined.
3. Pop the crumpets on the crisp plate in the air fryer drawer and cook for 3 minutes. Remove from the air fryer and spread on the cheese mix, then return to the air fryer for 5 minutes until bubbling and golden.
4. Before serving, sprinkle over some chives.
