Yorkshire Buck

Directions

1. 1
   Melt the butter in the top of a double boiler.
2. 2
   Add the cheese and as it begins to melt, add the ale slowly, stirring constantly.
3. 3
   Beat 1 of the eggs and add it, along with the salt, dry mustard, and Tabasco sauce.
4. 4
   Continue to stir until the cheese is melted and the mixture is smooth.
5. 5
   Lower the heat and keep hot.
6. 6
   Poach the remaining 6 eggs and keep them warm while you fry the bacon on a griddle.
7. 7
   Split and toast the English muffins and spread them with a thin coating of Dijon mustard.
8. 8
   Put the muffins on a serving plate, pour on the cheese, and top with a slice of bacon, a poached egg, and some more cheese.
9. 9
   Serve as hot as possible.
10. 10
    Run the muffins under a hot broiler to glaze the tops, if you like.