Buck Rabbit

Food in England, Dorothy Hartley, p. 212-213

(Mentioned as part of the Poached Egg entry)

I hope I have the sequencing right!! There are lots of parts to making this, which was unexpected when I started trying to work it out in writing.

1 recipe of Welsh Rabbit
1 loaf Wonder Bread
Butter
6 eggs
Vinegar
3 medium-to-small tomatoes
Salt and pepper
Oil

1. Put on a pot of water to boil then reduce heat to a steady simmer.
2. Toast the bread, butter it and set it aside.
3. Meanwhile prepare the Welsh Rabbit up to the point where the sauce is finished.
4. Heat up a pan or a grill. Cut the tomato in half; drizzle with olive oil and sprinkle with salt and pepper. Fry the tomato on each side until it browns, 2-3 minutes.
5. Into the simmering water add a dash of vinegar.
6. Into a small bowl crack an egg, create a vortex in the simmering water and, whites first, slowly slide the egg into the centre. Cook for about 3 minutes for soft yolks (and how else would a sensible person want their poached egg, anyway?). Scoop out with a slotted spoon and drain on a cloth before assembling the dish.
7. Turn on the oven broiler. Pour out the cheese sauce over the bread and grill in the oven as per the recipe.
8. Layer the hot grilled tomato on top and the poached egg on top of that. Salt and pepper and serve immediately.