Name: Cheesy Bacon and Leek Toast
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 4 slices bacon, chopped; 1 leek (white and light green parts only), sliced and well rinsed; Kosher salt and freshly ground pepper; 1/2 cup milk; 2 tablespoons unsalted butter, at room temperature; 1 teaspoon mustard powder; 2 cups grated extra-sharp Cheddar (about 8 ounces); 2 large egg yolks; 1 teaspoon Worcestershire sauce; 6 thick slices sourdough or other crusty bread; 1 bunch watercress, trimmed; 2 teaspoons red wine vinegar

Directions

Watch how to make this recipe.

Cook the bacon in a medium nonstick skillet over medium-high heat, stirring occasionally, until crisp, 6 to 8 minutes. Set aside 1 1/2 teaspoons of the drippings in a small bowl. Add the leek to the skillet with the bacon and cook until softened, 3 minutes. Season with salt and pepper and set aside.
Combine the milk, 1 tablespoon butter and the mustard powder in a medium saucepan over medium heat and stir until the butter melts. Gradually add the cheese; whisk until melted and smooth but do not boil. (The sauce may look separated.) Add the egg yolks and cook, whisking, until slightly thickened, 3 to 5 minutes. Remove from the heat and stir in the Worcestershire sauce; season with salt and pepper.
Toast the bread and spread with the remaining 1 tablespoon butter; cut in half. Top with the bacon-leek mixture, then cover with the cheese sauce. In a large bowl, toss the watercress with the vinegar and the reserved drippings (rewarm if needed); season with salt and pepper. Serve with the toast.