Welsh rarebit with a twist

I blogged before about Welsh rarebits, one of my favourite pieces of British gastronomy and my favourite comfort food. Well, I renewed today with the dish in a local café, although one of its variants: the Buck rarebit. It has a poached egg added on it and that is the only difference. The egg is not absolutely necessary, although I love the taste of warm yolk on a toast, but as usual it is the melted cheese that makes the rarebit so delicious. Rarebits are best appreciated on a cold day, which was not the case today, but all the same it was not too hot to spoil the experience and it was nice rediscovering the dish, as I haven't had one in ages. My wife thought I was embarrassing taking yet another picture of my meal for the blog, but I wanted to share it here, just for the sake of it. So here it is.