Quick

Egg and cheese barbecue toast

Name: Egg and cheese barbecue toast
Yield: 4
Ingredients: 50g unsalted butter; 1/3 cup (50g) plain flour; 1 cup (250ml) milk; 200g cheddar cheese, grated; 1 tbs Dijon mustard; 2 tsp Worcestershire sauce; 2 egg yolks; 8 slices sourdough, lightly toasted; Extra virgin olive oil, to brush; 4 fried eggs, watercress (or baby spinach), balsamic vinegar and bacon to serve

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by Shannon Bennett

Chef

Oct 07, 2016

Brunch up your Monday night dinner with a recipe you know the kids will love.

50g unsalted butter
1/3 cup (50g) plain flour
1 cup (250ml) milk
200g cheddar cheese, grated
1 tbs Dijon mustard
2 tsp Worcestershire sauce
2 egg yolks
8 slices sourdough, lightly toasted
Extra virgin olive oil, to brush
4 fried eggs, watercress (or baby spinach), balsamic vinegar and bacon to serve

Method

1.

Melt the butter in a saucepan over medium heat. Add the flour, stir to combine and hen cook for 1 minute. Gradually add the milk, whisking continuously and cook until thickened. Season with salt.
2.

Add cheese, mustard and Worcestershire sauce and whisk until smooth. Remove from the heat and then stir through the egg yolks. Set aside to cool slightly.
3.

Spread the cheese mixture on one side of each slice of bread. Heat a large frypan or barbecue hotplate over medium-high heat. Brush with oil then, in batches, cook the toasts, cheese side down for 1-2 minutes until the cheese is golden.
4.

Flip over and place on a platter. Top with a fried egg and watercress. Drizzle with oil and balsamic vinegar and serve with bacon.