Recipe Index

Ingredients

• 1 lb 8 oz good-quality cheddar, grated
• 2/3 cup full-fat milk
• 1 oz plain flour
• 2 oz fresh white breadcrumbs
• 1 tbsp English mustard powder
• 2 eggs, plus 2 egg yolks, for the cheese mixture
• 1 tbsp Worcestershire sauce
• Salt and white pepper, to taste
• 1 tbsp yeast extract
• 9 oz salted butter, softened, plus 7 oz for frying
• 1 squeeze fresh lemon juice
• 8 slices good-quality sourdough bread
• 8 slices good-quality ham
• 1 3/4 oz sundried tomatoes, chopped
• 1 dash vegetable oil
• 4 eggs, for frying
• 4 baby pickled gherkins, halved, to garnish

Method

1. Melt a knob of butter in a pan, stir in the flour, and cook for 1 minute. Gradually whisk in the milk and cook until thick. Remove from the heat and stir in the grated cheddar, breadcrumbs, mustard powder, beaten eggs and yolks, Worcestershire sauce, yeast extract, lemon juice, salt, and white pepper until you have a thick cheese spread. Chill until firm enough to spread.
2. Butter the sourdough slices generously. Divide the ham and sundried tomatoes between 4 slices, spread thickly with the cheese mixture, and top with the remaining bread.
3. Melt butter in a large frying pan over medium heat and toast the sandwiches for 3 to 4 minutes per side until golden and the cheese is melting. Keep warm in a low oven.
4. Fry the 4 eggs in a little oil until the whites are set but the yolks are still runny.
5. Place a fried egg on each sandwich, garnish with a gherkin on a cocktail stick, and serve at once.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data