8 oz. cheddar cheese, coarsely grated
2 eggs
2 tsp. prepared mustard
Dash of cayenne pepper
6 slices white bread
1/2 c. milk
2 tbsp. butter
1/2 tsp. salt
6 eggs

In the top of a double boiler, combine the cheese, 2 eggs, milk, butter, salt, and cayenne. Cook over simmering water, stirring frequently, until the cheese is melted and sauce is smooth. Remove from heat but keep over hot water. Toast the bread and poach the 6 eggs. Spoon about 2 tablespoons ofthe sauce on each slice of toast; top with poached egg. Spoon rest of sauce over the eggs. This is good with a tomato salad and a glass of beer, and some fruit for a quick supper.