Welsh rarebit considered to be a supper or tavern dish, based on the fine cheddar-type cheeses and the wheat bread [...] . Surprisingly, it seems there was not only a Welsh Rabbit, but also an English Rabbit, an Irish and a Scotch Rabbit, but nary a rarebit." Michael Quinion writes: "Welsh rabbit is basically cheese on toast (the word is not 'rarebit' by the way, that's the result of false etymology; 'rabbit' is here being used in the same way as 'turtle' in 'mock-turtle soup', which has never been near a turtle, or 'duck' in 'Bombay duck', which was actually a dried
Creamed eggs on toast a way to use up leftovers, common additions include chopped ham, veal, chicken, lobster, cooked asparagus and peas. Variations include Eggs Goldenrod, made by reserving the yolks and sprinkling them over the dish after the cream sauce has been poured on the toast, and Eggs à la Bechamel, substituting croutons fried in butter for the toast and poached or soft-boiled eggs for the hard-boiled eggs. In this case, the cooked eggs are placed on the croutons and the sauce poured over both. In many families this dish has become a traditional Easter brunch fare. The tradition starts with everyone donating