Tomato Rarebit

From: Susiecat too

On Feb 20, 2008

This was easy to make with pantry staples (I used canned fire-roasted tomatoes). My whole family loved it. We will undoubtedly make it again, as DD said she wished she could eat this every single day for lunch. Thanks, lucid501! Made for "Please Review My Recipe" Tag game.

From: Mandy from Oz

On Jul 2, 2007

I made this for lunch today as my last zingo pick on ZWT. It was kind of like scrambled eggs with a slight kick. I used dijon mustard & scaled it down to serve one. Not bad, I quite enjoyed it.

From: Chef #184530

On Feb 16, 2007

I made this a couple of days ago and while it had a nice mild flavour, the texture resembled a cross between custard and soft cooked scrambled eggs, which I'm not keen on. Maybe I needed to use lower heat and cook it longer, so for that reason I won't post a rating. I halved everything, used dijon mustard and added extra cayenne. I'll try making it again soon, and will post a rating.

From: Kumquat the Cat's friend

On Jan 22, 2008

Unlike the other reviewers, I thought this was terrific:D The lighter texture of the cheese sauce I'm pretty sure was due to the addition of baking soda. As a result, you can get away with using less cheese per serving, saving lots of calories! Instead of adding any eggs, I just scrambled them separately and topped the toast with them before adding the cheese (because I am overly concerned about undercooked eggs). I used a bit more cayenne and mustard, so my BF thought it was just a tad too spicy, but he said he still loved it anyway:D I used low-fat milk and low-fat cheese. It came out great! I think I will try this again soon, using beer instead of milk. Thanks, lucid, I'm so glad I tried this!