YORKSHIRE BUCK
Try these scrumptious buggers, from the North of England, for breakfast; you'll never have a breakfast muffin at Mickey D's again!
Provided by Millereg
Categories Lunch/Snacks
Time 42m
Yield 6 Bucks, 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in the top of a double boiler.
- Add the cheese and as it begins to melt, add the ale slowly, stirring constantly.
- Beat 1 of the eggs and add it, along with the salt, dry mustard, and Tabasco sauce.
- Continue to stir until the cheese is melted and the mixture is smooth.
- Lower the heat and keep hot.
- Poach the remaining 6 eggs and keep them warm while you fry the bacon on a griddle.
- Split and toast the English muffins and spread them with a thin coating of Dijon mustard.
- Put the muffins on a serving plate, pour on the cheese, and top with a slice of bacon, a poached egg, and some more cheese.
- Serve as hot as possible.
- Run the muffins under a hot broiler to glaze the tops, if you like.
Nutrition Facts : Calories 536.3, Fat 35.4, SaturatedFat 19.9, Cholesterol 315.9, Sodium 1230.6, Carbohydrate 16.2, Fiber 1.2, Sugar 1.7, Protein 35.1
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