LJ fairburn Poultry


Mushroom Rarebit

Serves 4


  • Rapeseed oil, for frying
  • 50g butter
  • 4 large flat mushrooms, skin on, stalks removed
  • few sprigs of fresh thyme
  • Sea salt
  • Freshly ground black pepper
  • 2 tsp English mustard
  • 150g cheddar cheese, grated
  • 1 tsp Marmite
  • 4 Fairburn’s British Blue eggs, plus 2 yolks
  • Dash of milk
  • Grilled vine tomatoes, to serve
  • Fresh watercress or pea shoots, to serve r


Put a large frying pan onto a medium heat and add the oil and butter. Once the butter has melted, add the mushrooms, scatter over the thyme and season with some sea salt and ground black pepper. Cook over a gentle heat until cooked through.

Meanwhile, in a mixing bowl, combine the mustard, cheese, Marmite, the 2 egg yolks and add a dash of milk.

Remove the mushrooms from the frying pan and place on a baking sheet, stalk side up. Divide the rarebit mixture between the 4 mushrooms.

Add the 4 eggs to the frying pan and fry until lightly set. Whilst the eggs are cooking, place the mushrooms under a medium grill until the cheese is bubbling and golden in colour.

On individual plates, place a Welsh Rarebit mushroom and top with a fried egg.

Serve immediately with the tomatoes and watercress or pea shoots.