Peel, seed and chop tomato for concasse, set aside.

Beat together the eggs and beer.

Saute minced onions in butter until golden. Add tomato concasse and seasonings. Cook off most of the liquid. Pour directly into the egg mixture and stir, cooking until eggs are almost set. Add diced cheese, and continue cooking until eggs are set. Serve over buttered toast points.


A thick melted cheese sauce with tomato and onion served over toast. A true classic.

Mr Breakfast would like to thank Walt C. for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 1 vote.

From How2Peel

For the uninitiated: peel a tomato by plunging it into rapidly boiling water for 10 seconds, remove and cool quickly under the faucet. The skin will slide off easily.

Comment submitted: 2/9/2014 (#17306)



From Juan Direction

Rating (out of 5):

This recipe seems geared to people in the U.K. No problem. I used canned diced tomato for the concasse. I used 2 heaping Tablespoons shredded Tillamook Cheddar for the cheese. I used New Castle for the beer. It was really, really good. I think using a dark, hearty beer makes all the difference.

Comment submitted: 9/10/2013 (#16444)



From Walt Cunningham (Team Breakfast Member)

To Gerry J. - What is tomato concasse you ask? It's 'a dice of tomatoes which have been peeled and the seeds removed'.

Comment submitted: 7/31/2013 (#16220)



From Gerry J.

Can I replace the tomato concasse with with diced tomatoes or with canned tomatoes? What exactly is tomato concasse?

Comment submitted: 6/1/2013 (#15984)



From Walt C.

I submitted this recipe as "Rare Rabbit" to distinguish it from the classic "Welsh Rabbit," which is simply melted cheese with beer as a solvent. This dish, although served over toast points is a far cry from "Welsh Rabbit." -- WaltC.

Comment submitted: 11/8/2006 (#668)

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