is to remove the sauce from the heat source and rapidly whisk in the egg yolk. the sauce itself is a little out of focus here, but you should be able to see the orange streaks on the outside—that’s the egg yolk. oh, the pepper goes in at this point as well, but i don’t have a shot of that. let’s face it—grinding pepper is not the most exciting step in the process.
while i was tempted to just tip up the saucepan and pour the sauce straight into my mouth, the traditional way of eating welsh rabbit is on toast. so i cut a few slices of whole wheat bread 