Traditional Kentish Buck Rabbit

Make a traditional Rarebit sauce: Melt butter, stir in flour, then add Kentish ale and mustard powder.

Stir in grated Cheddar cheese until melted and smooth.

Season with a dash of Worcestershire sauce.

Toast slices of crusty bread on both sides.

Pour the cheese sauce over the toast and brown under a hot grill (broil).

Top the Rarebit with a freshly fried sunny-side-up egg.

The addition of the egg transforms a 'Rarebit' into a 'Buck Rabbit'.