Cheesy Bacon and Leek Toast
Cheesy Bacon and Leek Toast takes approximately 40 minutes from beginning to end. For $2.25 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 711 calories, 31g of protein, and 38g of fat. 47 people were impressed by this recipe. It is brought to you by Foodnetwork. A mixture of mustard powder, worcestershire sauce, egg yolks, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a solid spoonacular score of 70%. Try Grilled Cheesy Leek Toast, Cheesy leek & bacon pasta, and Caramelized Leek and Fava Bean Toast for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
4 slices bacon, chopped
2 cups grated extra-sharp cheddar cheese (about 8 ounces)
2 large egg yolks
Kosher salt and freshly ground pepper
1 leek (white and light green parts only), sliced and well rinsed
1/2 cup milk
1 teaspoon mustard powder
2 teaspoons red wine vinegar
6 thick slices sourdough or other crusty bread
1 bunch watercress, trimmed
2 tablespoons unsalted butter, at room temperature
1 teaspoon Worcestershire sauce
Equipment:
frying pan
sauce pan
whisk
Cooking instruction summary:
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
Step by step:
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.
2. Add the leek to the skillet with the bacon and cook until softened, 3 minutes. Season with salt and pepper and set aside.
3. 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.)
4. Add the egg yolks and cook, whisking, until slightly thickened, 3 to 5 minutes.
5. Remove from the heat and stir in the Worcestershire sauce; season with salt and pepper.
6. 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.
7. Serve with the toast.
8. Photograph by Antonis Achilleos
Nutrition Information:
covered percent of daily need
