Welsh Rarebit Breakfast

Ingredients

• 2 English muffins, split and toasted, or 4 slices bread, toasted
• 4 slices Canadian-style bacon, warmed, or 4 poached eggs (see recipe, page 144)
• 4 slices tomato
• 1 1/2 cups shredded cheddar or American cheese (6 ounces)
• 3/4 cup milk
• 1 teaspoon dry mustard
• 1/2 teaspoon Worcestershire sauce
• Dash ground red pepper
• 1 beaten egg

Instructions

1. For English muffin or toast stacks, place muffin halves or toast slices on plates. Top each with slice of Canadian-style bacon, then a tomato slice; or, if using poached eggs, top muffins or toast with tomato slices, then eggs. Set aside.
2. For cheese sauce, in a heavy medium saucepan combine cheese, milk, mustard, Worcestershire sauce, and red pepper. Cook over low heat stirring constantly, till cheese melts.
3. Slowly stir about half of the hot cheese sauce into beaten egg; return all to the saucepan. Cook and stir over low heat till cheese sauce thickens slightly and just bubbles.
4. Serve cheese sauce immediately over English muffin or toast stacks.
5. Microwave directions: Assemble English muffin or toast stacks as above. For sauce, in a quart casserole combine cheese, milk, mustard, Worcestershire sauce, and red pepper. Microwave, covered, on 100% power (high) for 3 to 4 minutes or till cheese melts, stirring every minute. Slowly stir about half of the hot cheese mixture into beaten egg; return all to casserole. Cook on 50% power (medium) for 1 to 3 minutes or till mixture thickens slightly and just bubbles, stirring every 30 seconds. Serve as above.
6. Beer Rarebit: Prepare as above, except substitute 8 slices crisp-cooked bacon, drained and halved crosswise, for the Canadian-style bacon and poached eggs. Substitute beer for the milk.