- 150g/5½oz Wensleydale cheese, grated
- 2 tbsp wholegrain mustard
- 2 free-range egg yolks
- 4 slices crusty bread
- chopped fresh parsley, to garnish
- Preheat the grill to medium.
- Place the cheese, mustard and egg yolks into a small bowl and mix well.
- Place the bread slices onto a baking sheet and toast under the grill, turning once, until lightly golden-brown on both sides.
- Spread the cheese mixture onto one side of each slice of bread and place under the grill until golden-brown and bubbling.
- To serve, allow to cool slightly then place divide the rarebits between two serving plates and sprinkle with parsley.