Cheesy Bacon and Leek Toast

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
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