Yorkshire Buck
From the Nero Wolfe Cookbook. The sauce is based on traditional Welsh Rabbit. A buck is a male rabbit, and in this dish refers to the fact that it includes poached eggs.
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INGREDIENTS
Nutrition- 2tablespoons butter
- 1
- 1cup ale
- 1
- 6large eggs
- 1⁄4teaspoon salt
- 1teaspoon dry mustard
- 2dashes Tabasco sauce
- 6slices Canadian bacon
- 3
- 2tablespoons Dijon mustard
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DIRECTIONS
- Melt butter in the top of a double boiler.
- Add cheese.
- As it begins to melt, add ale slowly, stirring constantly.
- Add beaten egg along with salt, mustard and tabasco.
- Stir until all cheese is melted and mixture is smooth.
- Lower heat, and keep warm.
- Poach remaining eggs.
- Lightly fry bacon.
- Toast muffins and spread with a thin coating of Dijon mustard.
- Place muffins on a serving plate.
- Top with some of the cheese mixture.
- Place a slice of bacon and a poached egg on each muffin half, and top with remaining cheese.
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