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