Saturday, 19 May 2012

Cheesy Hammy Eggy

This is a classic cheese and ham on toast with an egg. There are many variations of this, Welsh Rarebit being the most famous.

This is my very tweaked version, filling, tasty and always looks a complete mess on a plate. But then I'm not presenting it for any awards, this one is for eating pleasure only.

Making this is always quick, and I always make too much. This recipe is based on two people sitting in front of the TV on a winters afternoon.


  • 200g Strong cheddar cheese
  • 50g Plain Flour
  • 50g unsalted butter
  • 200ml Full Fat Milk
  • 50ml Irish Stout
  • 2 egg yolks
  • 2 eggs for poaching
  • two thick slices of a good ham
  • 2tsp Mustard Powder
  • dash or Worchestshire sauce (Lee & Perrins)

  • place the butter in a saucepan, on a medium heat so not to burn, and melt the butter, adding the flour slowly blending in with a whisk or wooden spoon.
  • Add the milk slowly blending this into the flour, don't be tempted to add it all in at once as it will go lumpy.
  • Once all the milk has been blended in to form a basic white roux, add all the grated cheese, the mustard powder, Lea and Perrins and egg yolks. Continue stirring
  • once the cheese has melted
  • stir in the stout
  • If the sauce is a little thin, needs to be a thick buttery spread with a similar consitency to soft butter, it can be thickend with a little corn four mix(2 tsp corn four in water)
  • Take of the heat
  • Cut two thick slices of a good bread, I use my own whole meal seed bread, toast both sides then place on one slice of ham on each piece.
  • pour over the thick spreadable sauce until its completely covered the bread
  • place under the grill, away from the top rung so not to burn or cook to slowly
  • start to cook your poached eggs
  • server with a good helping do Brown sauce
Sit back and relax for the rest of the afternoon

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