Toast the bread lightly on both sides.
Blend the egg, cream, mustards, Worcestershire sauce and 100g Gorgonzola dolce to a smooth paste. Stir in the chives and set aside.
Brush the sardines with olive oil and rub with salt and back pepper. Grill for 2-3 minutes a side.
Spread the Gorgonzola paste over the toast, top with a little Gorgonzola piccante and then place under a hot grill for 2-3 minutes until golden brown and bubbling.
Serve the rarebit with sardines and a wedge of lemon.
Cook’s tip: Top with a poached egg for an extra special brunch.
Recipe courtesy of Gorgonzola