This recipe for classic Welsh Rarebit will please your family and your tastebuds. Comparable to cheese fondue, this truly fast meal is delightful on a cold evening.
Melt the butter in a medium sized glass bowl set inside a pan of simmering water.
Add the cheese and stir until melted. Stir in seasonings.
Slowly add the cream stirring constantly until the mixture is hot.
Remove the glass bowl from the water. Let cool for five minutes and then beat in the egg yolks.
Serve ladled over toasted sourdough bread, pasta, chicken or vegetables.
Cool. Refrigerate leftovers for up to four days.