grilled cheesy leek toast

  • 30g butter
  • 2 leeks, trimmed and sliced 
  • 30g butter, extra 
  • 1 tablespoon plain (all-purpose) flour 
  • ½ cup (125ml) milk 
  • ¼ cup (60ml) dark ale, such as stout 
  • 2 teaspoons Worcestershire sauce 
  • 1 teaspoon hot English mustard 
  • ½ cup (60g) grated cheddar 
  • 2 egg yolks 
  • sea salt and cracked black pepper 
  • 4 thick slices white bread
  1. Heat the butter in a large non-stick frying pan over medium heat. Add the leek and cook for 5–8 minutes or until soft and brown. Set aside.
  2. Melt the extra butter in a saucepan over low heat. Add the flour and cook, stirring, for 3–5 minutes or until light golden. Gradually whisk in the milk and cook for 30 seconds or until thickened. 
  3. Whisk in the ale, Worcestershire sauce, mustard, cheddar, egg yolks, salt and pepper and cook, stirring, for 3–5 minutes or until thickened slightly 
  4. Top half of the bread with half of the leeks, then the remaining bread and leeks and the cheese mixture. Grill (broil) under a preheated hot grill for 1–2 minutes or until golden.
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