Leftover Pulled Pork Welsh Rarebit
- 200g (7oz) pulled pork leftovers
- 4 slices sourdough bread
- 2 tbsp sundried tomato paste
- 2 tbsp Dijon mustard
- 175g (6oz) mature Cheddar cheese, grated
- 2 eggs
- Worcestershire sauce (to season)
Preheat the grill then toast four slices of sourdough bread lightly on each side.
Put 200g (7oz) pulled pork in a bowl and mix together with 2tbsp sundried tomato paste and season with Worcestershire sauce.
Top the toast slices evenly with the rarebit mixture. Separate 2 medium eggs. Add 2tbsp Dijon mustard to the bowl with the egg yolks and mix together then stir in 175g (6oz) grated mature Cheddar cheese and season well.
Beat in the egg whites to make a creamy mixture. Divide among the toast and grill until golden.