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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Lunch Snacks Eggs Dairy Vegetables Australian Oven Easy European Beginner Cook Kid Friendly Cheese Eggs Stove Top Dietary Welsh Onions Brunch Taste Mood Savory Equipment Presentation Served Hot 3 Steps Or Less

Welsh Rarebit Rolls

There doesn't seem to be any clear answer as to just why this dish has been so-named, and there are actually many different regional variations 'irish rarebit', 'scottish rarebit' etc... But welsh rarebit is certainly the best-known of the rarebits. this particular version uses multigrain bread rolls. not traditional but it reflects our 2005 tastes, our c21st desire to make what we eat richer in fibre and healthier! i have posted my adaptation of this recipe, which i found in the spring 2005 issue of the australian magazine 'recipes' for the 2005 zaar world tour.

Steps

Preheat the oven to 200c / 180c fan-forced , scoop out the centres from the rolls leaving about 1cm-thick shells and place the rolls on a baking tray.
Melt the butter in a pan over a moderate heat , and saut the onion and garlic , stirring , for 4-5 minutes until soft and golden , then divide the onion and garlic between the bread roll shells.
Whisk the eggs with the yoghurt , mustard and worcestershire sauce , season with black pepper , chives and parsley , and spoon the mixture into the rolls.
Top with cheese and bake for 20-25 minutes or until the filling has set.

Ingredients

multi-grain rolls, butter, onion, garlic cloves, eggs, greek yogurt, dijon mustard, worcestershire sauce, dried chives, dried parsley, tasty cheese