Yorkshire Buck

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READY IN: 42mins
SERVES: 6
YIELD: 6 Bucks
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt the butter in the top of a double boiler.
  • Add the cheese and as it begins to melt, add the ale slowly, stirring constantly.
  • Beat 1 of the eggs and add it, along with the salt, dry mustard, and Tabasco sauce.
  • Continue to stir until the cheese is melted and the mixture is smooth.
  • Lower the heat and keep hot.
  • Poach the remaining 6 eggs and keep them warm while you fry the bacon on a griddle.
  • Split and toast the English muffins and spread them with a thin coating of Dijon mustard.
  • Put the muffins on a serving plate, pour on the cheese, and top with a slice of bacon, a poached egg, and some more cheese.
  • Serve as hot as possible.
  • Run the muffins under a hot broiler to glaze the tops, if you like.
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