- Main
- Appetizer
- Stovetop
- Oven
Ingredients
- 8 slices
sturdy country or sourdough bread, about 1/2 inch thick
- 3 tbsp
unsalted butter
- 3 tbsp
all-purpose flour
- 2 tsp
dry mustard powder
- 1/2 tsp
sweet paprika
- 3/4 cup
stout beer, such as Guinness
- 1/4 cup
whole milk
- 1 tbsp
Worcestershire sauce
- 12 oz
sharp cheddar cheese (about 3 cups grated), coarsely grated
- 1
egg yolk
salt, to taste
black pepper, freshly ground, to taste
- 2 tbsp
chives, finely chopped (optional)
Contains milk (unsalted butter, whole milk, sharp cheddar cheese (about 3 cups grated)), eggs (egg yolk), wheat (all-purpose flour) and fish (Worcestershire sauce).
Not checked: sturdy country or sourdough bread, about 1/2 inch thick, stout beer, such as Guinness.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Melt the butter in a medium saucepan over medium heat. Whisk in the flour, mustard powder and paprika and cook, whisking constantly, until the mixture smells nutty and looks like wet sand, about 1 minute.
2 min
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 tsp dry mustard powder
- 1/2 tsp sweet paprika
- Step 2
Pour in the stout a little at a time, whisking smooth after each addition, then whisk in the milk and Worcestershire sauce. Let it bubble gently, whisking, until thick enough to coat the back of a spoon, 2 to 3 minutes. The beer foams at first, so pour slowly.
4 min
- 3/4 cup stout beer, such as Guinness
- 1/4 cup whole milk
- 1 tbsp Worcestershire sauce
- Step 3
Turn the heat to low and add the grated cheddar a large handful at a time, stirring until each addition melts before adding the next. The sauce should be very thick and glossy, like a soft spread. Take the pan off the heat.
4 min
- 12 oz sharp cheddar cheese (about 3 cups grated)
- Step 4
Let the sauce cool for 2 minutes, then stir in the egg yolk until fully blended. Season with salt and plenty of black pepper. (Cheddar and Worcestershire are salty, so taste first.)
2 min
- 1 egg yolk
- salt
- black pepper
- Step 5
Set an oven rack about 6 inches below the broiler and heat the broiler to high. Arrange the bread slices on a foil-lined baking sheet and toast under the broiler until lightly golden on top, 1 to 2 minutes, watching closely. Flip the slices over.
3 min
- 8 slices sturdy country or sourdough bread, about 1/2 inch thick
- Step 6
Spoon the cheese mixture thickly onto the toasts, spreading it all the way to the edges so the bread doesn't burn. Broil until the tops are bubbling, blistered and browned in spots, 2 to 4 minutes. Don't walk away: it goes from golden to burnt quickly.
4 min
- Step 7
Let the toasts sit for a minute so the topping sets, scatter with chives and serve hot, with extra Worcestershire at the table.
1 min
- 2 tbsp chives
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026