Cheese Leeks on Toast
Recipe: #36750
April 06, 2021
Categories: Breakfast, Lunch, Main Dish, Eggs, Alcohol, Vegetables, Leek, British, Irish, Budget-Friendly, Brunch, Easter, Father's Day, St Patricks Day, Winter, Grill (Electric), Toaster Oven, Spring, Beer more
"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 recipe yields 2 servings
Ingredients
Nutritional
- 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.
Tips & Variations
No special items needed.
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