Welsh Rarebit over toast is one of my comfort foods, so I was intrigued when I came across a hundred-year-old recipe for Olive Rarebit. This recipe is nice variation on the classic. It contains chopped olives embedded in a savory cheese sauce.
Here’s the original recipe:
And, here’s the recipe updated for modern cooks:
1 teaspoon butter
1 cup cheddar cheese, grated
1/4 cup milk, water, or apple cider – If desired, olive brine from the jar may be substituted for part of the liquid (I used milk – and no olive brine.)
1 egg, beaten
1/2 teaspoon ground mustard
1/4 teaspoon salt
6 olives, coarsely chopped (I used pimento stuffed green olives.)
Put butter in a saucepan; melt using medium-low heat. Stir in the cheddar cheese; continue stirring until the cheese is partially melted. Then add the milk and continue stirring until the mixture is smooth. While continuing to stir, add the egg, mustard, salt, and paprika. Heat until hot, then stir in olives. Remove from heat. Serve over toast, English muffins, or other bread.