Mushroom rarebit with poached eggs

Mushroom rarebit with poached eggs

Rarebit is a staple of British fare and a common pub food, made of hot cheese served over bread. In this low-carb version, we substitute the bread for mushrooms and add poached eggs for extra protein. A simple and quick bite served on its own or you can pair it with sautéed spinach or a green salad on the side.

Mushroom rarebit with poached eggs

Rarebit is a staple of British fare and a common pub food, made of hot cheese served over bread. In this low-carb version, we substitute the bread for mushrooms and add poached eggs for extra protein. A simple and quick bite served on its own or you can pair it with sautéed spinach or a green salad on the side.
USMetric
2 servingservings

Ingredients

  • 5 5 large egglarge eggs
  • 13 cup (113 oz.) 80 ml (38 g) shredded cheddar cheese
  • ½ tsp ½ tsp Dijon mustard
  • 2 2 drops Worcestershire sauce
  • 1 tbsp 1 tbsp Greek yogurt (4% fat)
  • 12 oz. 350 g portobello mushroom about 1 large cap per serving, brushed clean, and stalks cut awayportobello mushrooms about 1 large cap per serving, brushed clean, and stalks cut away
  • 2 tsp 2 tsp olive oil
  • salt and pepper, for seasoning
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Instructions

  1. Preheat the oven to 425°F (220°C). Adjust oven rack to the upper position, and set aside a baking tray, fitted with a wire rack.
  2. Put one egg per 2 servings (so if you are making 4 servings, use 2 eggs, etc.), the cheddar cheese, Dijon mustard, Worcestershire sauce, and Greek yogurt in a mixing bowl. Using a fork or whisk, mix together until combined. Set aside.
  3. Place the mushrooms, cut-side up on a wire rack. Brush with olive oil, and season with salt and pepper.
  4. Position the baking tray on the upper oven rack, and bake for 7 minutes,  or until tender and darker around the edges. Using tongs, turn the mushrooms over so the domed sides are facing upward and bake for 3 more minutes.
  5. Remove the mushrooms from the oven, and spoon the filling into the cavities. Bake for 5 - 7 more minutes, or until golden brown. Any extra filling can be cooked in a ramekin at the same time.
  6. Fill a frying pan or saucepan, 3/4 full with water, and bring to a boil over high heat, then lower temperature to medium. Gently crack one egg into a teacup. Put the teacup into the water and tip the cup, so that the egg gently floats out. Repeat with the second egg. Cook for 3–5 minutes, depending on how you like your eggs. Remove with a slotted spoon allowing any water to drain.
  7. Top each mushroom with 2 poached eggs and serve warm.

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3 comments

  1. 5 comments removed
  2. Sarah Hart
    The verdict of the British jury - nul point...sorry this is nothing like rarebit, and not very good as something different. The mushrooms were chewy, the sauce was gloopy. I tend to think there is no substitute for cheese on toast, so either eat it on bread occasionally or don't bother trying to replicate it.,
    Reply: #7
  3. Crystal Pullen Team Diet Doctor

    The verdict of the British jury - nul point...sorry this is nothing like rarebit, and not very good as something different. The mushrooms were chewy, the sauce was gloopy. I tend to think there is no substitute for cheese on toast, so either eat it on bread occasionally or don't bother trying to replicate it.,

    Thank you for sharing your feedback! If you're looking for a cheese on toast recipe, perhaps you would like to try cheese on our mug bread. Here is the link to the mug bread recipe https://www.dietdoctor.com/recipes/low-carb-mug-bread

  4. Lee Huntbach
    This was delicious. As close to rarebit as you can get with the bread (that I didn't miss at all). I have also made this with button mushrooms which was as effective. I simply poured the sauce over the baked shrooms. 10/ 10!

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