This dish is traditionally served with High Tea.
8oz Cheddar cheese grated
2 1/2 FL oz Milk or ale
1/2 teaspoon made English Mustard
Salt and Pepper
4 poached Eggs
4 Slices of Toast
Pre-heat the grill. Put the grated cheese in a pan with the butter, milk or ale, a few drops of Worcestershire sauce and the mustard with salt and pepper to taste. Stir over a low heat until the mixture is the consistency of thick cream and keep warm. Meanwhile, poach the eggs and toast the bread. Pour the cheese mixture over the toasts and brown under the grill. Top with the poached eggs and serve immediately. Serves 4.
Kimberley Wilson & Simon Storer
owners and operators of The Camberley