This recipe was born of necessity.  I was entering an Instagram contest to win a $5 gift card to Amazing Grains and was tasked with taking a creative picture using one of their XL English Muffins.  While this may not be the most creative of pictures they received, dare I say it is the most delicious.  Combining my love of Welsh Rarebit with some traditional breakfast proteins yielded this oh-so-satisfying Yorkshire Rarebit.  There are many, many versions of rarebit…so I did a little research and devised my own version utilizing sharp, tangy cheddar..a strong (yet smooth) beer and the slight bite of Dijon.
So good!

Ingredients (Serves 2-4, depending on appetites)

• 4 slices bacon, halved
• 4 eggs, poached
• 2 large English Muffins (I use Amazing Grains XL English Muffins)
• 1 tbsp butter
• 1 tbsp flour
• ¼  c milk
• ½ c beer (I use Ommegang Three Philosophers)
• ⅛ tsp white pepper
• ¼ tsp Worcestershire sauce ( I use Lea & Perrins)
• ½ tsp dijon mustard ( I use Grey Poupon)
• 6 oz sharp cheddar, shredded (I use Collier’s Powerful Welsh Cheddar)
• 2 tbsp parsley, minced (optional)

Preparation

1. Fry the bacon until desired crispiness, set aside on paper towels.
2. Poach the eggs to desired doneness, set aside in a bowl (be careful to not break the yolks)
3. Slice the English muffins in half and toast lightly, set aside.
4. Over medium-low heat, melt butter in small saucepan.  Whisk in flour and cook for a few minutes to get rid of the raw flour taste.  
5. Slowly add the milk, then the beer, whisking constantly, to prevent lumps.  Let it simmer for a few minutes to thicken.
6. Add the pepper, Worcestershire sauce, and dijon, whisking to incorporate.
7. Stir in the cheddar.
8. If the sauce is too thin for your liking, leave it on low to thicken, stirring occasionally.
9. When the sauce is ready, plate ½ of an English muffin, pour desired amount of cheese sauce over it.  Then top with 2 half slices of bacon and an egg, breaking the yolk to ooze.
10. If you absolutely must, sprinkle with minced parsley.