Time: 40 min.
Complexity: easily
Servings: 4

Fried bacon and leeks add a wonderful flavor to these cheese toasties. The onion mixture is spread on toasted bread slices and drizzled with a thick, creamy cheese sauce. Serve the toasties with a light watercress salad in a tart vinaigrette.

Ingredients:

• 4 strips bacon, cut into pieces
• 1 leek (white and light green parts only), thinly sliced ​​and washed well
• 0.5 cups of milk
• 2 tablespoons unsalted butter, room temperature
• 1 teaspoon mustard powder
• 2 cups grated extra-sharp cheddar (about 220 g)
• 2 large egg yolks
• 1 teaspoon Worcestershire sauce
• 6 thick slices sourdough bread (or other crusty bread)
• 1 bunch watercress, tough ends trimmed
• 2 tsp red wine vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sourdough bread, toasts, bacon, leeks, cheese sauce, wine vinegar, watercress, cheddar cheese, mustard powder, milk

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Preparation:

Step 1
• In a medium nonstick skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, 6-8 minutes. Discard 1.5 teaspoons of the rendered fat. Add the leeks to the skillet with the bacon and cook until softened, about 3 minutes. Season with salt and pepper and set aside.
Step 2
• In a medium saucepan, combine the milk, 1 tablespoon butter, and mustard powder. Heat over medium heat until the butter melts. Gradually add the cheese, stirring until melted, but do not let the sauce boil. The sauce may appear separated. Add the egg yolks and cook, whisking, until the sauce thickens slightly, 3-5 minutes. Remove from heat and stir in the Worcestershire sauce, seasoning with salt and pepper to taste.
Step 3
• Toast the bread and brush with the remaining 1 tablespoon butter; cut in half. Top with the bacon-leek mixture, then pour over the cheese sauce. Stir in the watercress, vinegar, and reserved bacon drippings (reheat if necessary); season with salt and pepper to taste. Serve with toast.

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