Traditional Welsh with dark beer Ingredients: 4 slices of - white ham (thick if possible) - 4 tablespoons of - whole grain mustard pepper - 800 g of - cheddar - 25 cl of - dark beer - 1 - unsliced country bread - 4 - eggs.
Utensils： 1 knife knives - 1 brush - 1 frying pan - 1 saucepan - 1 wooden spoon 1 salad bowl 1 Oven ovens - 1 Set of 3 best frying pans - 1 dish -
Total time:
40 min
Preparation:
25 min -
Cooking:
15 min
Phase 1
Cut the cheddar into small cubes. Cut the bread into very thick slices. Ensure that at the width level its go into Welsh dishes. As far as possible, keep the crust of the toast.
Phase 2
Pour a few drops of beer on each toast (really a few drops, you should keep around 20 cl for the rest of the recipe). Then brush them with a little mustard (about 2 tablespoons) and place them in the bottom of the dishes.
Phase 3
Place a curved slice of ham on each toast.
Phase 4
In a large frying pan, melt the cheddar cubes without adding any fat.
Phase 5
Mix constantly using a wooden spoon (it creates threads, this is normal as long as it does not stick to the pan).
Phase 6
When the consistency is relatively homogeneous and it covers the spoon well when mixing, add all the beer and continue mixing. You have to stir constantly so that the beer is well incorporated into the cheese.
Phase 7
Once everything is homogeneoussmooth and creamy, add the rest of the mustard, a little pepper and stir again.
Phase 8
When the preparation is homogeneous, pour it into the dishes to cover the ham toasts. Bake at 210°C (thermostat 7) for 10-12 minutes (it must be nicely browned).
Phase 9
Meanwhile, cook the 4 fried eggs in a pan (it is also possible to do them in the oven, directly on the Welshs, but cooking the yolk is very delicate. This is why in a pan it is very good).
Phase 10
When the cheese is nicely browned, remove the dishes from the oven, place a fried egg on top of each of them, twist with the pepper mill and serve quickly with fries and/or green salad. And above all a beer!
Utensils： 1 knife knives - 1 brush - 1 frying pan - 1 saucepan - 1 wooden spoon 1 salad bowl 1 Oven ovens - 1 Set of 3 best frying pans - 1 dish -
Total time:
40 min
Preparation:
25 min -
Cooking:
15 min
Phase 1
Cut the cheddar into small cubes. Cut the bread into very thick slices. Ensure that at the width level its go into Welsh dishes. As far as possible, keep the crust of the toast.
Phase 2
Pour a few drops of beer on each toast (really a few drops, you should keep around 20 cl for the rest of the recipe). Then brush them with a little mustard (about 2 tablespoons) and place them in the bottom of the dishes.
Phase 3
Place a curved slice of ham on each toast.
Phase 4
In a large frying pan, melt the cheddar cubes without adding any fat.
Phase 5
Mix constantly using a wooden spoon (it creates threads, this is normal as long as it does not stick to the pan).
Phase 6
When the consistency is relatively homogeneous and it covers the spoon well when mixing, add all the beer and continue mixing. You have to stir constantly so that the beer is well incorporated into the cheese.
Phase 7
Once everything is homogeneoussmooth and creamy, add the rest of the mustard, a little pepper and stir again.
Phase 8
When the preparation is homogeneous, pour it into the dishes to cover the ham toasts. Bake at 210°C (thermostat 7) for 10-12 minutes (it must be nicely browned).
Phase 9
Meanwhile, cook the 4 fried eggs in a pan (it is also possible to do them in the oven, directly on the Welshs, but cooking the yolk is very delicate. This is why in a pan it is very good).
Phase 10
When the cheese is nicely browned, remove the dishes from the oven, place a fried egg on top of each of them, twist with the pepper mill and serve quickly with fries and/or green salad. And above all a beer!