Cheese Leeks on Toast

Prep Time
Cook Time
Ready In

"I am not sure where this recipe came from, probably saved from one of my old cookbooks ~ but it sound great for a winter breaky."

Original is 2 servings


  • Serving Size: 1 (560.5 g)
  • Calories 1660.7
  • Total Fat - 101.5 g
  • Saturated Fat - 42.3 g
  • Cholesterol - 2718 mg
  • Sodium - 1241.1 mg
  • Total Carbohydrate - 117.4 g
  • Dietary Fiber - 2.9 g
  • Sugars - 75.8 g
  • Protein - 69.4 g
  • Calcium - 1357.6 mg
  • Iron - 10.5 mg
  • Vitamin C - 5.7 mg
  • Thiamin - 0.8 mg

Step by Step Method

Step 1

Heat the olive oil in a pan over a low heat. Add in the chopped leek and sweat off gently until soft; remove from pan and set aside in a bowl.

Step 2

Put the butter in the used leek pan & over low heat add the flour and cook, stirring, for 3–5 minutes or until light golden and smooth. Gradually whisk in the milk and cook for 30 seconds or until smooth and thickened.

Step 3

Whisk in the ale and mature cheddar cheese and mix ~cook gently until cheese is melted and smooth; remove from heat,

Step 4

And then stir into pan mix and return to heat, to thicken slightly ~ stirring continuously; remove from heat

Step 5

Stir in the English mustard, and splash of Worcestershire sauce. and the reserved leeks ~ season to taste.

Step 6

Leave to cool a little, and when cooled stir in the egg yolks until combined.

Step 7

Toast the bread on one side, turn bread and then arrange( toasted side down) on a grill tray, smother with the cheese leeks and cook under a hot grill until golden.


No special items needed.

1 Reviews


We really enjoyed leeks made this way! I did use beef stock for the ale, but otherwise made as directed. The English mustard and Worchestershire is key to this wonderful flavour. Your recipe is a keeper/repeater in our home! Thank you for sharing Tisme! Made for Billboard Recipe Tag.


review by:
(22 Mar 2023)

You'll Also Love