- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 507 calorie
- Total Fat
- 38 grams
- Saturated Fat
- 19 grams
- Cholesterol
- 198 milligrams
- Sodium
- 672 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 2 grams
- Protein
- 22 grams
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.
