Yourkshire Buck is a traditional English recipe (from Yorkshire) for what was originally a post-work snack of muffins covered in an ale and egg mixture and served with bacon and poached eggs. The full recipe is presented here and I hope you enjoy this classic English version of Yorkshire Buck.
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This is a traditional Yorkshire snack made with cheese, ale and eggs
Ingredients:
450g Cheshire cheese, grated
235ml Ale (Yorkshire Ale, preferably)
7 large Eggs
6 slices bacon
3 muffins (English muffinss) or good Yorkshire bread, such as Turog brown bread
2 tbsp Dijon mustard
1 tsp mustard powder
1 tbsp Butter
3/4 tsp Salt
Worcester Sauce to taste
Method:
Melt the butter in a bain-marie and when it's almost melted add the grated cheese and as this begins to melt slowly add the ale, stirring continually. Beat one egg and add it along with the salt, Dijon mustard and Worcestershire sauce to the cheese mixture. Continue to stir until the cheese has all melted and the mixture is smooth. Lower the heat and keep the mixture warm.
Poach the remaining six eggs and keep warm then fry the bacon. Split the muffins (or slice the bread), toast them and spread with a thin coating of Dijon mustard. Place these on a plate, pour the cheese mixture on top, cover with a slice of bacon and a poached egg. Serve immediately.
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