Welsh Tomato-Spinach Rarebit
Crisp sourdough toast layered with tender tomato, spinach, and a restrained sharp cheddar rarebit sauce. It makes a quick, satisfying vegetarian breakfast.
- breakfast
- broiled
- cheddar
- meal planner
- quick
- quick meal
- toast
- Vegetarian
- Welsh
- Welsh Rarebit
Shopping options
Check ingredients to include themPackage used · most used first
Baby spinach · 5 Ounce
organicgirl Baby Spinach
100%
Details
Roma tomatoes · 2 Count
Fresh Roma Tomato
69%
Details
Sharp cheddar cheese · 3 Ounce
Kroger® Sharp Cheddar Block Cheese
38%
Details
Sourdough bread · 4 Count
ACE Bakery® Sourdough Bistro Sliced Bread, 21 oz, 12 Slices
Sale
33%
Details
Whole milk · 0.33 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
17%
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Dijon mustard · 2 Teaspoon
Kroger® Dijon Mustard
3%
Details
Olive oil · 1 Tablespoon
Filippo Berio Olive Oil
2%
Details
Ground black pepper · 0.25 Teaspoon
McCormick Pure Ground Black Pepper
0%
Details
All-purpose flour · 2 Teaspoon
Gold Medal™ All Purpose Flour
Sale
0%
Details
Kosher salt · 0.25 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Sourdough bread-4 slices
- Baby spinach-5 ounces
- Roma tomatoes-2 tomatoes
- Sharp cheddar cheese-3 ounces
- Whole milk-1/3 cup
- Olive oil-1 tablespoon
- Dijon mustard-2 teaspoons
- All-purpose flour-2 teaspoons
- Kosher salt-1/4 teaspoon
- Ground black pepper-1/4 teaspoon
Position an oven rack about 6 inches below the broiler and preheat the broiler on high. Grate the cheddar and slice the tomatoes 1/4 inch thick; pat the tomato slices dry.
Heat the skillet over medium-high heat and add 1 teaspoon olive oil. Add the tomatoes in one layer, season with 1/8 teaspoon salt, and cook for 1 to 2 minutes per side until slightly softened but holding their shape. Transfer to a plate. Add the spinach and remaining salt; toss for 1 to 2 minutes until just wilted. Transfer it to the plate and gently press out excess moisture.
Keep the hot skillet handle turned away from the edge of the stove.
Use care around hot oil and steam when adding and pressing the cooked vegetables.
Arrange the sourdough on the baking sheet. Broil for 1 to 2 minutes per side, watching continuously, until the bread is golden and crisp at the edges.
Watch the bread continuously under the broiler because it can burn quickly.
Use dry oven mitts when handling the hot baking sheet.
Reduce the skillet heat to medium. Add the remaining 2 teaspoons olive oil and whisk in the flour for 30 seconds. Gradually whisk in the milk; cook for 1 to 2 minutes until smooth and lightly thickened. Remove from the heat and stir in the Dijon, black pepper, and grated cheddar a handful at a time until smooth.
The skillet and sauce will be hot; remove the skillet from the heat before stirring in the cheese.
Divide the spinach among the toasts and top with the tomato slices. Spoon the sauce evenly over the centers, about 3 tablespoons per toast, leaving some tomato visible. Broil for 1 to 2 minutes until the rarebit is bubbling and lightly browned. Rest for 1 minute before serving.
Watch the toasts continuously under the broiler because the sauce can burn quickly.
Use dry oven mitts when removing the hot baking sheet.
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