 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
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. Ingredients:
2 tablespoons butter |
1 lb cheshire cheese, grated |
1 cup ale |
1 large egg, beaten |
6 large eggs |
1/4 teaspoon salt |
1 teaspoon dry mustard |
2 dashes tabasco sauce |
6 slices canadian bacon |
3 english muffins, split |
2 tablespoons dijon mustard |
Directions:
1. Melt butter in the top of a double boiler.
2. Add cheese.
3. As it begins to melt, add ale slowly, stirring constantly.
4. Add beaten egg along with salt, mustard and tabasco.
5. Stir until all cheese is melted and mixture is smooth.
6. Lower heat, and keep warm.
7. Poach remaining eggs.
8. Lightly fry bacon.
9. Toast muffins and spread with a thin coating of Dijon mustard.
10. Place muffins on a serving plate.
11. Top with some of the cheese mixture.
12. Place a slice of bacon and a poached egg on each muffin half, and top with remaining cheese.
|
|