Breakfast Rarebit with Roasted Fennel and Arugula

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    • Breakfast Rarebit with Roasted Fennel and Arugula

    Ingredients

    • 1.53kg Fennel, Sliced thinly
    • 500ml Sunflower oil
    • To preference Salt and pepper
    • 50g 100% organic unsalted rye bread, sliced
    • 50g ES Hard Boiled Eggs, Roughly chopped
    • 2kg Roma Tomato, Roughly chopped
    • 500ml Green onion, Sliced
    • 750ml Extra virgin olive oil
    • 425ml Unsalted butter, Cubed
    • 425ml Flour, Sifted
    • 70ml Dijon mustard
    • 50ml Worcestershire sauce
    • 1.5L Dark beer (stout or porter)
    • 2L Heavy cream
    • 5.25L Cheese, Shredded
    • 2kg Arugula
    • 250ml Lemon juice

    Directions

    1. Preheat Oven to 375°.
    2. Add sunflower oil to fennel, salt and pepper to preference, mix and lay evenly on baking sheet.
    3. Roast Fennel until it softens and begins to blacken (15-20min).
    4. Remove to allow to cool.
    5. Lay out rye bread on baking sheets and lightly toast in the oven (5-8min).
    6. Toss eggs, tomatoes, green onion, and olive oil (250ml) together lightly.
    7. Start a large heavy bottomed sauce pot over medium heat, add butter, once melted add flour.
    8. Continuously stir flour and butter to make a light roux, add mustard, and worchestershire.
    9. Continue to stir smooth, then add beer stirring continuously.
    10. Add cream in a steady stream while whisking.
    11. Add cheddar in small amounts while stirring.
    12. Take the baking sheets of rye bread and mount egg and tomato mix centered on top.
    13. Drizzle a generous amount of cheese sauce on bread, egg, and tomato.
    14. Set oven to broil and place trays into over until the cheese begins to brown.
    15. Place toasted rarebit onto plate.
    16. Mix roasted fennel with Arugula, olive oil (500ml) and lemon juice.
    17. Mount salad centered onto welsh rarebit toast and serve.
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