West Country Buck Rarebit with Smoked Bacon

Ingredients
(Serves 4)
250g Brue Valley Vintage Cheddar, grated
3 egg yolks
3 tablespoons ale or beer
3 tablespoons Worcestershire sauce
2 teaspoons English mustard
A pinch of salt and pepper
Bread for toasting
8 smoked bacon rashers
4 whole eggs
Water
Salt
White wine vinegar

Method
Mix the cheese, egg yolks, beer, Worcestershire sauce, English mustard and salt and pepper together, until you have smooth paste that can be spread on toast.

Slice 4 pieces of bread to desired thickness and toast lightly. Grill the bacon.

Bring a pan of water to the boil with enough salt and vinegar to taste. Poach eggs for 2-3 minutes until soft boiled and set aside.

In the mean time spread cheese mixture over one side of the toast then place it under the grill until the mixture has turned a golden brown.

Place toasts on a plate add bacon and poached egg sprinkle with black pepper and serve immediately.

This recipe was developed by West Country Farmhouse Cheesemakers. For more information visit www.farmhousecheesemakers.com