Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Yorkshire Buck




Source of Recipe


The Foody


List of Ingredients




450g (1lb) Cheshire cheese
235ml (8 floz) Ale
7 large Eggs
6 slices bacon
3 English muffins
2 tbsp Dijon mustard
1 tsp Dry mustard
1 tbsp Butter
¼ tsp Salt
Worcester Sauce to taste



Recipe



Melt the butter in the top of a double boiler (or a bowl over a pan of simmering water).
Add the grated cheese and as it begins to melt, slowly add the ale, stirring constantly.
Beat one of the eggs adding it and the salt, dry mustard, and Worcester sauce.
Continue to stir until the cheese is melted and the mixture is smooth.
Lower the heat and keep warm.
Poach the remaining 6 eggs and keep warm
Fry the bacon.
Split and toast the English muffins, lightly grill them and spread them with a thin coating of Dijon mustard.
Place the muffins on a serving plate, pour on the cheese, and top with a slice of bacon, a poached egg, and garnish with grated cheese.
Serve immediately.
Serves 6