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Title: Nero Wolfe's Yorkshire Buck
Categories: Entree Cheese Eggs
Yield: 6 Servings
| 1 | tb | Butter |
| 1 | lb | Cheshire cheese, grated |
| 1 | c | Ale (not beer) |
| 7 | lg | Eggs |
| 1/4 | ts | Salt |
| 1 | ts | Dry mustard |
| 2 | ds | Tabasco |
| 6 | sl | Canadian back bacon |
| 3 | English muffins | |
| 2 | tb | Dijon mustard |
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. 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. (The Doorbell Rang)
Source: The Nero Wolfe Cookbook by Rex Stout : The Viking Press, Inc. : 625 Madison Avenue, New York, NY 10022 : ISBN 670-50599-4 : Library of Congress #72-75754 : 1973
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