Method

• 1.
  Preheat oven grill to high. Place sourdough slices in a single layer on a baking tray. Grill, turning, for 2 minutes or until golden.
• 2.
  Melt butter in a pan over low heat. Add flour and whisk to combine. Cook, stirring, for 1 minute, then increase heat to medium and gradually add cider, whisking constantly, until a thick paste forms. Remove from heat, add cheese, parsley, Worcestershire sauce, egg yolks and 2 tbs mustard. Season. Return pan to medium heat and cook, stirring, for 2 minutes or until thick and smooth. Set aside.

• 3.
  In two batches, heat 2 tsp oil in a frypan over medium heat. Break 4 eggs into pan. Fry for 2-3 minutes until whites are set and yolks are runny. Remove from pan and set aside. Repeat with another 2 tsp oil and remaining 4 eggs. Place 1 egg on each slice of toast and spoon over cheese sauce. Grill for 3-4 minutes until golden.
• 4.
  Meanwhile, combine lemon juice, and remaining 30g mustard and 2 tbs olive oil in bowl. Season and toss with salad leaves.
• 5.
  Serve rarebit topped with a salad.