Phantom Thread: Welsh Rarebit Breakfast

Phantom Thread: Welsh Rarebit Breakfast recipe

You can tell a lot about of person with what they order at a restaurant.  In this case, you just knew he was trouble when Woodcock made his order to Alma at the Victoria Hotel where they first met.  Woodcock ordered a welsh rarebit with a poached egg, not too runny.  Bacon, scones, butter, cream, jam.  A pot of Lapsang souchong tea and some sausages.  He then takes the order Alma has written down on paper and makes her memorize it as he folds and keeps the order for himself.

Phantom Thread Oscar Nominations

The food comes out and she has remembered the order exactly has he wanted.  While the scene was quite off-putting, the food looked incredible.  There was no way I was able to let this food scene pass without me trying to make it myself.  I also really just wanted to eat the poached egg, welsh rarebit, and sausages myself!  This is a breakfast I wish I could have everyday!

Phantom Thread: Welsh Rarebit Breakfast recipe

Timing really is the key to this breakfast.  The welsh rarebit really needs to be served immediately and make sure your serving plates are nice and hot to keep everything as warm as possible.  Make sure to cook the bacon and sausages first because those items can easily be reheated or kept warm.

The recipe for scones comes from Mary Berry’s cookbook which I have highly recommended many times before.  It’s a fantastic recipe.  Make sure to cover and keep the scones warm before serving.  Please enjoy!

Phantom Thread: Welsh Rarebit Breakfast

Phantom Thread: Welsh Rarebit Breakfast recipe inspired by the Oscar nominated movie, Phantom Thread, starring Daniel Day-Lewis.

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Servings 1 person

Ingredients

  

• 1 large whole egg
• 2 tbsp white vinegar
• 2-3 strips bacon
• 2 breakfast sausages
• 1 slice white bread lightly toasted
• Lapsang souchong tea

Scones

• 1 3/4 cups all purpose flour 8oz / 225g
• 2 tsp baking powder
• 2 oz unsalted butter, room temp
• 1 oz granulated sugar
• 1 large whole egg
• 1/2 cup milk 4oz / 113g
• raspberry jam as needed to serve
• butter, room temp as needed to serve
• clotted cream as needed to serve

Welsh Rarebit

• 1 tbsp unsalted butter
• 1 tbso all purpose flour
• 1/2 cup beer
• 1/2 cup heavy cream
• 1/2 tsp dry mustard
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 3/4 cup shredded cheddar cheese

Instructions

 

Scones

• Preheat the oven to 425F. Prepare a sheet pan with a sheet of parchment and set aside.
• In a stand mixer fitted with a paddle attachment, mix the flour, sugar, baking powder, and butter on medium speed until it resembles coarse sand. Whisk together the egg and whole milk. Reserve 2 tbsp of the milk mixture. Pour the rest into the dries on medium speed and mix just until it comes together.
• Place the dough onto a lightly floured surface and roll it out until it's about 1/2" thick. Punch out circles to your desired size. Place the scones on the prepared baking sheet. Brush the tops with the reserved milk mixture. Bake for 12 minutes or until golden brown. Serve warm.

Poached Egg

• Bring a small saucepan of water to a boil Crack the egg into a small dish and set aside. Once the water comes to a boil, reduce it down to a simmer and add the vinegar. Drop the egg in the center of the water and cook for about 3 minutes, Remove the eggs with a slotted spoon and lay it on a paper towel to dry.

Bacon and Sausages

• Lay the strips of bacon on a cast iron pan. Turn on the heat to medium and let it cook until golden on both sides. Once golden brown, drain the bacon on paper towels and keep warm.
• In the same pan, cook the sausages on medium heat until golden brown on both sides and cooked through. Keep warm.

Welsh Rarebit

• Place a saucepan over medium heat. Add the butter and when it melts, whisk in the flour. Whisk to combine and cook for one minute. Whisk in the beer and milk. Add the salt, pepper, and dry mustard. Whisk until smooth.
• Stir in the cheese and whisk until smooth. Spoon it over toast and serve immediately.

Putting it Together

• Arrange the bacon and sausages on the side of the plate. Spoon the welsh rarebit onto the toast and top it with the poached egg. Place it with the bacon and sausages.
• On another plate, arrange the scones along with jam and cream. Serve it all along side Lapsang souchong tea.