Yorkshire Buck
Elevate your brunch game with the timeless charm of Yorkshire Buck, a comforting British recipe that combines golden, cheesy toast with perfectly poached eggs. This dish starts with thick slices of rustic bread—lightly toasted and slathered in a velvety cheddar cheese sauce enriched with a hint of Worcestershire sauce for added depth. The pièce de résistance? Silky poached eggs perched atop the bubbly cheese toast, creating a rich, savory contrast in every bite. Ready in just 25 minutes, this indulgent yet approachable recipe is perfect for breakfast, lunch, or even a satisfying supper. Serve with a sprinkle of black pepper for a touch of heat, and watch as this classic transforms your dining table into a feast brimming with flavor and tradition. Keywords: Yorkshire Buck recipe, cheesy toast with poached eggs, British brunch ideas.
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Recipe Information
Ingredients
- 2 slices Thick slices of bread (preferably sourdough or a rustic loaf)
- 150 grams Sharp cheddar cheese
- 30 grams Butter
- 2 tablespoons Milk
- 2 large Eggs
- 1 tablespoon White vinegar (for poaching eggs)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Optional: Worcestershire sauce
Instructions
Preheat your broiler (or grill) to medium-high heat and line a baking sheet with parchment paper.
Toast the slices of bread lightly under the broiler until just golden on both sides. Remove and set aside.
Grate the cheddar cheese and melt 20 grams of butter in a small saucepan over low heat.
Stir the grated cheese into the melted butter and add 2 tablespoons of milk. Add the Worcestershire sauce if using. Stir gently to create a smooth, thick cheese sauce, then remove the mixture from the heat.
Fill a medium-sized saucepan with water and bring it to a gentle simmer. Add the white vinegar to the water and lightly stir to create a gentle whirlpool.
Crack one egg into a small bowl and carefully slide it into the simmering water. Repeat with the second egg. Poach the eggs for 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and drain on a paper towel.
Spread the remaining 10 grams of butter over the toasted slices of bread. Spoon the warm cheese mixture generously onto each piece, spreading to cover the bread evenly.
Place the cheese-covered toast under the broiler for 2-3 minutes, or until the cheese is bubbly and slightly golden.
Remove the cheese toast from the broiler, place one poached egg on top of each slice, and season with a pinch of salt and black pepper.
Serve immediately and enjoy your Yorkshire Buck!
Nutrition Facts
Calories |
1297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 3088 mg | 134% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.5 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1212 mg | 93% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
