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Try these scrumptious buggers, from the North of England, for breakfast; you'll never have a breakfast muffin at Mickey D's again!

Provided by Millereg

Categories     Lunch/Snacks

Time 42m

Yield 6 Bucks, 6 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 lb shredded sharp cheddar cheese
8 ounces ale (not beer!)
7 large eggs
1/4 teaspoon salt
1 teaspoon dry mustard
2 dashes Tabasco sauce
6 slices Canadian bacon
3 English muffins
2 tablespoons Dijon mustard


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

Nutrition Facts : Calories 536.3, Fat 35.4, SaturatedFat 19.9, Cholesterol 315.9, Sodium 1230.6, Carbohydrate 16.2, Fiber 1.2, Sugar 1.7, Protein 35.1

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