Irwin's

Ingredients

• 20g butter
• 20g flour
• 300ml milk
• 1 teaspoon Dijon mustard
• A dash of Worcestershire sauce
• A dash of Tabasco
• 2 eggs, separated
• 50g Cheddar cheese, grated
• 25g Parmesan cheese, grated
• 4 slices Irwin’s Nutty Krust
• Salt and pepper

Method

First melt the butter in a pan, stir in the fl our and cook for a minute or two before adding the milk bit by bit, stirring all the time. Cook the flour mix for 2 minutes, take the pan off the heat. Stir in the mustard, Worcestershire sauce, Tabasco, a little salt and freshly ground pepper.

Stir beaten egg yolks into the sauce and leave it on one side to cool for a minute.

Now toast the bread on both sides. Then fold the grated cheeses into the sauce mixture. Whisk the egg whites until stiff and, using a metal spoon, carefully fold them into the cheese mixture.

Cover one side of the toast liberally with the cheese mixture. Pop the slices under a medium grill and when the tops are golden brown, light and puffy, serve at once. A slice of fresh tomato complements the dish perfectly.