| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | British |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 265 |
| Fat | 21g |
| Saturates | 13g |
| Protein | 14g |
| Carbs | 4g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Melt the butter in a medium-sized saucepan over a medium heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk and cook until thickened. Stir in the Dijon mustard, Worcestershire sauce, smoked paprika and non-alcoholic beer.
2
Grate the cheeses.
3
Remove the saucepan from the heat and stir in the cheeses until melted. Season with salt. Allow to cool slightly, then stir in the egg yolk.
4
Preheat the oven to grill.
5
Lightly toast the sourdough slices. Spoon the cheese mixture generously over the top. Place the toast under the grill for 3-4 minutes or until bubbling and golden brown.
6
Remove from the oven and serve immediately with a crisp salad or a side of pickles for extra tang.
