- Portion size 4 servings
Ingredients
Method
In saucepan, bring beer to simmer over medium heat; stir in cheese until melted. Whisk in beaten eggs, mustard, salt, pepper and Worcestershire sauce; cook until thick enough to coat back of spoon, 2 minutes.
Place toast on rimmed baking sheet; pour cheese mixture over each. Broil until cheese is golden, about 5 minutes.
Meanwhile, in shallow saucepan, bring 3 inches (8 cm) water to boil. Add vinegar; reduce heat to simmer. One at a time, break whole eggs into dish and gently slip into water; cook until whites are set and yolks are still liquid, 3 to 5 minutes. With slotted spoon, remove and drain well. Spoon onto each toast; sprinkle with cayenne.
Nutritional facts <b>Per serving:</b> about
- Sodium 767 mg
- Protein 24 g
- Calories 399.0
- Total fat 23 g
- Cholesterol 367 mg
- Saturated fat 12 g
- Total carbohydrate 24 g
%RDI
- Iron 20.0
- Folate 25.0
- Calcium 35.0
- Vitamin A 27.0
