Cheesy Bacon and Leek Toast

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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 cheese (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
  • 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. 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. Toss the watercress with the vinegar and the reserved drippings (rewarm if needed); season with salt and pepper. Serve with the toast.

  • Photograph by Antonis Achilleos


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