Yorkshirebuck Recipes

YORKSHIRE BUCK

Steps:

• Melt butter in the top of a double boiler.
• Add cheese.
• As it begins to melt, add ale slowly, stirring constantly.
• Add beaten egg along with salt, mustard and tabasco.
• Stir until all cheese is melted and mixture is smooth.
• Lower heat, and keep warm.
• Poach remaining eggs.
• Lightly fry bacon.
• Toast muffins and spread with a thin coating of Dijon mustard.
• Place muffins on a serving plate.
• Top with some of the cheese mixture.
• Place a slice of bacon and a poached egg on each muffin half, and top with remaining cheese.

QUICK AND EASY YORKSHIRE PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, beat eggs with milk. Stir in flour. Set aside.
• Divide butter evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among buttery cups.
• Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.

YORKSHIRE BUCK

Steps:

• 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 sauce.
• 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.