Beer and Bacon Welsh Rarebit

Sauce Preparation

1. 1Cook the bacon lardons in a frying pan over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on kitchen paper to drain.
2. 2In the same pan (or a clean saucepan), melt the butter over medium heat. Stir in the flour to make a roux and cook for 1 minute, stirring constantly.
3. 3Gradually whisk in the stout, ensuring no lumps form. Bring to a gentle simmer, stirring until the sauce thickens slightly.
4. 4Remove the pan from the heat. Stir in the grated cheddar cheese, Worcestershire sauce, mustard, and black pepper until the cheese is fully melted and the sauce is smooth.
5. 5Whisk in the egg yolk. Be careful not to scramble the egg; the residual heat from the sauce should be sufficient to cook it gently.
6. 6Stir most of the crispy bacon lardons into the cheese sauce, reserving a few for garnish.

Assembly and Cooking

1. 1Preheat your grill (broiler) to high. Alternatively, preheat your oven to 200C (400F).
2. 2Arrange the toasted bread slices on a baking sheet. Spoon a generous amount of the beer and bacon cheese sauce over each slice, spreading it evenly to the edges.
3. 3Place the baking sheet under the preheated grill (broiler) for 3-5 minutes, or in the oven for 8-10 minutes, until the topping is bubbling, golden brown, and slightly puffed.
4. 4Keep a close eye on it, as the topping can burn quickly under the grill.