Smothered eggs on toast

smotherd beggsA tasty variation on bacon and eggs on toast. Soft boiled eggs and crispy bacon smothered in a rich and delicate cheese sauce. A nice change for a quick lunch or supper.

Serves 4


25 g butter
1 tablespoon plain flour
175 ml milk
175 ml double cream
salt and pepper to taste
50 g cheddar cheese, grated
4 tablespoons dry sherry
2 egg yolks, lightly beaten
4 slices hot, buttered toast
4 hot slices crispy fried bacon
4 hot, soft boiled eggs, shelled
1 teaspoon paprika powder


Melt the butter in a medium saucepan over a moderate heat.

Stir in the flour then gradually stir in the milk and cream. Cook for 2-3 minutes, stirring, until the sauce has thickened. The sauce will still be a little runny at this stage but will thicken up more with the addition of the cheese and eggs yolks.

Add the cheese and sherry and season to taste. Continue to cook until the cheese has melted.

Remove from the heat and beat in the egg yolks. Return to a low heat, stirring continuously until warmed through and thickened.

Place a rasher of bacon on a slice of toast. Top with a whole egg and smother with the sauce.
Sprinkle with the paprika and serve immediately.

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