Blushing Bunny

If Welsh Rarebit is the dignified British uncle, Blushing Bunny is the fun American cousin who shows up wearing pink.

This retro dish gets its rosy blush from tomato soup, which acts as both the sauce base and the color. Sharp cheddar melts right into it, dry mustard adds a little bite, and a beaten egg stirred in off the heat gives it a rich, custard-like body.

Spoon it over thin toast and you’ve got a 15-minute meal that tastes like something your grandmother would have made on a Tuesday night in 1955.

Kitchen Tips

• Use the sharpest cheddar you can find. Mild cheese will taste flat against the tomato.
• Pull the skillet off the heat before adding the egg, and stir fast. You want a smooth, creamy sauce, not scrambled bits.
• Thin-sliced toast works best here so the sauce soaks in without getting soggy.