RINKTUM DITTY

Rinktum Ditty image

Yield Serves 2 as brunch or lunch entrée

Number Of Ingredients 9

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2/3 cup tomato juice
1 tablespoon medium-dry Sherry, or to taste
1 teaspoon sugar
1 teaspoon English-style dry mustard
1 1/4 cups grated sharp Cheddar (about 3 ounces)
2 slices of butter toast, quartered
1 hard-boiled large egg, chopped fine

Steps:

In a heavy saucepan melt the butter over moderately low heat, add the flour, and cook the roux, whisking, for 2 minutes. Whisk in the tomato juice, the Sherry, the sugar, and the mustard, bring the mixture to a boil, whisking, and simmer it for 1 minute. Remove the pan from the heat, add the Cheddar gradually, whisking, and heat the mixture over low heat, whisking, until the cheese is melted. Divide the toast between 2 plates, spoon the sauce over it, and sprinkle each serving with the egg.