Irish Rarebit

A modification of the Welsh classic

Carson Turner–Baedun Hill, North Carolina

1 lb. of shredded Extra Sharp Irish Cheddar Cheese (substitute extra sharp New York Cheddar)
1 T. of Butter (not margarine)
c. whole milk
1 egg, lightly beaten
2 T. of Bailey's Irish Crème
salt, pepper, chili to taste

Melt butter on medium high heat then add the cheese and salt, pepper, chili.

Simmer on low heat, stir to keep it moving.

As the cheese melts; gradually add the milk and Irish Crème, stirring constantly. Stir in the egg.

Simmer for about 2-3 minutes until it begins to thicken.

Serve hot over toast. Serves 4.