serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Breakfast of Champions
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- ½ tsp English mustard
- 125 ml (½ cup) dark beer (stout)
- 30 g butter, plus extra for the bread
- 1½ tsp Worcestershire sauce
- 200 g grated tasty cheese
- 4 thin slices sourdough
- 4 thin slices ham off the bone
- 2 egg yolks
- freshly ground pepper, to season
- finely shredded parsley, to serve
Instructions
- Preheat a chargrill pan over high heat and the oven grill to very hot.
- Combine the mustard, beer, butter, Worcestershire sauce and grated cheese in a small saucepan and whisk over medium heat until melted and well combined.
- Sandwich the ham within the sourdough and butter the outsides. Toast the sandwiches on both side on the chargrill pan, then transfer to an oven-proof frying pan.
- Beat the egg yolks into the warm cheese mixture and pour generously over the ham sandwiches. Place under the grill for a few minutes or until browned and bubbling. Grind over a little pepper and scatter with parsley to serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Breakfast of Champions
