Welsh Rabbit – The Hobbit

Welsh Rabbit


Although the dish can be sourced back to the early 1700s, the origin of the name is unclear. In any case, this is the ultimate Bag End variety of grilled cheese, this recipe is equally well suited to the savory spread of First Breakfast, or the mouthwatering array of Dinner.

The basic concept is that one combines cheddar, beer, and mustard, fluffs it up with some egg, then broils the whole thing on slices of toast. The resulting snack provides a wonderful array of textures, from the crunch of the toast to the rich, fluffy give of the topping. The taste is reminiscent of beer mustard on a pretzel, although the choice of a darker rye bread gives the whole dish a wonderful, rich earthiness that perfectly suits those agricultural savvy hobbits.

Welsh Rabbit Recipe


  • 2 Tbs. butter
  • 1 shallot, sliced thin
  • 1 cup grated cheddar
  • 1/3 cup ale or lager
  • 1 tsp. mustard
  • pinch of salt
  • 2 eggs, lightly beaten
  • 4 slices of bread, your choice
  • black pepper

Melt the butter in a saucepan, then add the shallot until it has softened. Add the cheddar, ale, mustard, and salt. Stir over low heat until the cheese has just melted. Add the eggs and stir until the mixture has slightly thickened, around 2 minutes. Be sure to not overcook, or you’ll end up with scrambled eggs!

Toast the bread, then spoon the cheesy mixture over the top of the toast. Cook under a hot broiler until the top is puffy and golden. Sprinkle generously with black pepper, and serve. 



5 thoughts on “Welsh Rabbit – The Hobbit

      • Thanks! They’re part of an ongoing collection.

        And I can firmly attest that the rabbit was every bit as tasty as it looked. 🙂

  1. Not sure what I did wrong, but my toasts were not crunchy at all. Seems like the mixture seeped into the toasts and made them soft… Was still tasty though!

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