You will heard of Welsh Rabbit, well, this is the Yorkshire equivalent – using Yorkshire Ale, instead of milk, and with a poached egg topping.  A real tea or lunchtime treat.  This recipe serves four, or two, or one!

Ingredients

• 8 oz (225g) Cheddar cheese, grated
• 1 oz (28g) butter
• 2½  fl. oz ale (from Yorkshire, of course
• ½ teaspoon made English mustard
• Worcester Sauce
• salt and pepper
• 4 slices of toast
• 4 poached eggs

Method

• Put the cheese in a pan with the butter, ale, a few drops of Worcester Sauce, mustard and salt/pepper.
• Stir over a low heat until the mixture is the consistency of thick cream. Keep it warm
• Meanwhile, poach the eggs and toast the bread.
• Pour the cheese mixture over the toast slices and brown them under the grill
• Top with the poached eggs, and serve with a side salad.

Source: Favourite Yorkshire Teatime Treats: Traditional Fare from around the county. (no date). p. 27. Published by J. Salmon ltd. ISBN 9781902842448