Ingredients

Steps

• Melt 50g butter in a saucepan on medium heat and stir in 50g flour for two minutes to make a roux.
• Whisk in 250ml beer or milk gradually and stir until smooth.
• Cook the sauce on medium heat until thickened and simmer for 4 minutes.
• Stir in the cheeses, egg yolks, salt, chillies, garlic, pepper, and coriander over low heat until melted and thick.
• Preheat the grill to maximum and toast the bread on both sides.
• Spread the rarebit mixture onto the toast and grill until bubbling and brown.
• Serve the hot toast with chutney.