Serves: 8
Total Calories: 480
1. Preheat oven to 350°. Grease a 2-quart shallow baking dish. In a 3-quart saucepan over medium heat, fry bacon, stirring frequently, until lightly browned. Remove bacon and drain on paper towels set aside. Discard all but 1/4 cup of the drippings.
2. Sauté green onions in drippings for 2 minutes or until very limp. Add soy flour. Cook and stir for 1 minute. Add heavy cream. Stirring, bring to a boil an boil until thickened. Stir in Worcestershire sauce, mustard, paprika and salt set aside to cool slightly.
3. Place bread evenly in dish. Sprinkle with cheese and reserved bacon.
4. Gradually whisk about one-third of the hot sauce into eggs, then whisk back into the hot mixture in saucepan. Pour over cheese and bacon. Bake for 40 minutes or until a knife inserted in center comes out clean. Let stand for 10 minutes before cutting. Serve hot or warm. If making ahead, reheat, covered, in a preheated 325° oven for 20 minutes or until hot.
This Baked Cheddar Rarebit recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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