Jersey Royal Potato and Smoked Haddock Rarebit with a Fried Duck Egg

A luxurious twist on Welsh Rarebit featuring the creamy sweetness of Jersey Royal potatoes, flaky smoked haddock, and a rich fried duck egg. This dish is perfect for a weekend lunch.

Prep Time

15 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.25/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch

Cuisine:

Jersey

Main Ingredient:

Fish•Eggs

Mood:

Comfort Food

Ingredients

Servings

250gJersey Royal Potatoes(Peeled and grated)

£1.75

200gSmoked Haddock Fillet(Skinless, boneless, and flaked)

£3.50

4 Duck Eggs( )

£2.50

200gMature Cheddar Cheese(Grated)

£2.20

100mlDouble Cream( )

£0.80

1tbspDijon Mustard( )

£0.10

1tspWorcestershire Sauce( )

£0.05

0.3tspCayenne Pepper( )

£0.03

25gButter(For frying the eggs)

£0.25

4slicesSourdough Bread(Toasted)

£1.50

1tbspFresh Parsley(Chopped, for garnish)

£0.30

Total Cost

£12.98

£3.25 per serving

Instructions

1.
Preheat the oven to 180°C (160°C fan/Gas Mark 4).
2.
In a saucepan, combine the grated cheddar cheese, double cream, Dijon mustard, Worcestershire sauce, and cayenne pepper.
3.
Heat over a low heat, stirring constantly until the cheese is melted and the sauce is smooth. Do not boil.
4.
Stir in the grated Jersey Royal potatoes and flaked smoked haddock. Mix well to combine.
5.
Toast the sourdough bread slices until golden brown.
6.
Spoon the rarebit mixture evenly onto the toasted bread slices.
7.
Place the rarebit toasts onto a baking sheet and bake in the preheated oven for 10-12 minutes, or until golden brown and bubbling.
8.
While the rarebit is baking, melt the butter in a frying pan over a medium heat.
9.
Carefully crack the duck eggs into the frying pan and fry until the whites are set and the yolks are still runny.
10.
Remove the rarebit toasts from the oven and top each with a fried duck egg.
11.
Garnish with chopped fresh parsley and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (300g)

750 kcal / 3138 kJ

Carbs

25g

10% of RDA

Fat

55g

79% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

5 g

6% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

35 g

175% of RDA

Chef's Tips

For a richer flavor, use a strong mature cheddar cheese.

Adjust the amount of cayenne pepper to your preferred level of spiciness.

If the rarebit sauce becomes too thick, add a splash of milk to thin it out.

For an extra touch, grill the rarebit toasts briefly after baking to achieve a crispy top.

Cooking Equipment

Oven

Stove

Grater

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Jersey Royal Potato and Smoked Haddock Rarebit with a Fried Duck Egg

Ingredients

Instructions