Welsh Rabbit

2 English muffins, split and toasted,
or 4 slices bread, toasted
4 poached eggs
or 4 slices Canadian-bacon, warmed
4 slices tomato

6 oz. cheddar cheese, shreds
¾ cup milk
1 tsp. dry mustard
½ tsp. Worcestershire sauce
Dash ground red pepper
1 beaten egg

Place an English muffin half on 4 plates. Top each with a tomato slice and a poached egg. (Or if using Canadian-bacon, top muffins with a slice of Canadian-bacon, then a tomato slice.) Set aside.

For cheese sauce, in a heavy medium saucepan stir together the cheese, milk, mustard, Worcestershire sauce, and red pepper. Cook over low heat, stirring constantly, till cheese melts. Slowly stir about half of the hot cheese sauce into beaten egg; return entire mixture to the saucepan. Cook and stir over low heat till cheese sauce thickens slightly and just bubbles.

To serve, spoon cheese sauce over toasted bread stacks.

Yield: 4 servings