Nero Wolfe’S Yorkshire Buck
Description
This International main features Butter, Cheshire cheese, grated, Ale (not beer, Eggs. It delivers rich, cheesy flavor, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Melt the butter in the top of a double boiler.
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Add the cheese and as it begins to melt, add the ale slowly, stirring constantly.
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Beat 1 of the eggs and add it, along with the salt, dry mustard, and Tabasco.
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Continue to stir until the cheese is melted and the mixture is smooth.
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Lower the heat and keep hot.
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Poach the remaining 6 eggs and keep them warm while you fry the bacon on a griddle.
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Split and toast the English muffins and spread them with a thin coating of Dijon mustard.
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Put the muffins on a serving plate,
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pour on the cheese, and top with a
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slice of bacon, a poached egg, and some more cheese.
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Serve as hot as possible.
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Run the muffins under a hot broiler to glaze the tops, if you like.
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(The Doorbell Rang) : The Viking Press, Inc.
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: 625 Madison Avenue, New York, NY 10022 : ISBN 670-50599-4 : Library of Congress #72-75754 : 1973
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1530.3kcal
- % Daily Value *
- Total Fat 124.8g192%
- Saturated Fat 52.7g264%
- Cholesterol 828.6mg277%
- Sodium 4494.6mg188%
- Total Carbohydrate 12.9g5%
- Dietary Fiber 2.4g10%
- Sugars 5.0g
- Protein 87.5g175%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
ale, back, bacon, beer, boiling, broiling, buck, butter, canadian, cheese, cheshire, dijon, dry, eggs, frying, grated, international, main, muffins, mustard
