There are Sundays at Casa Adora when the pace drops to almost nothing. A cool autumn morning, Issy and Poppy arranged on their respective sofas with the quiet authority of dogs who have claimed the furniture and see no reason to negotiate. The olive harvest is beginning in the groves beyond the village. Nobody is in a hurry.

The last of my sourdough was only fit for toasting. A hybrid Welsh Rarebit seemed like the right response.

This is not a traditional Welsh rarebit — hence, hybrid. No stout, no mustard powder, no strict adherence to any particular recipe. What it is: eggs, extra mature cheddar, almond milk and butter from Asturias, cooked slowly over a gentle heat until silky and just set, then piled onto toasted sourdough. A dash of Worcestershire sauce to finish if you have it.

The almond milk is a deliberate choice. I eat a lot of cheese and don't need more dairy in my diet. Oat milk works reasonably well, but almond milk is better — it blends smoothly with the egg and cheese without adding any flavour of its own.

The key is patience. Cook it too fast, and you rubberise the eggs. Take your time, and it becomes something close to a cheesy custard — rich, silky and completely worth the extra five minutes.

Serve hot on toasted sourdough. Cherry tomatoes alongside if you want something fresh. A shake of smoked paprika if you want to dress it up. Issy and Poppy, predictably, got none of it.

Ingredients for Hybrid Welsh Rarebit

(serves 1)

• 2 fresh free-range eggs
• A good handful of extra mature Cheddar, grated
• A splash of almond milk
• A small knob of butter
• A dash of Worcestershire sauce
• 2 slices of sourdough, toasted
• Cherry tomatoes to serve (optional)
• Smoked paprika to finish (optional)

Method

Beat the eggs with the almond milk and a little seasoning. Melt the butter in a small pan over a low heat.

Add the egg mixture and stir gently and continuously with a wooden spoon or spatula. When the eggs begin to set, add the grated Cheddar and continue stirring slowly until the cheese has melted and the mixture is silky and just set. Do not rush this.

Pile onto toasted sourdough. Add a dash of Worcestershire sauce. Serve immediately with cherry tomatoes alongside if you like.

If you fancy a simpler, beans-based brunch instead, my Beans on Toast, But Make It Brunch is worth a look.

Footnote: Find more recipes and food adventures here. Wonky photos, proper food, genuine adventures – The Flexible Chef