2 tbsp. butter
1 lb. sharp Cheddar cheese, shredded
1/2 tsp. powdered mustard
Dash of cayenne
1/2 tsp. salt
1 tsp. Worcestershire
1/2 c. beer, ale or milk
2 eggs, slightly beaten
8 slices toast
Parsley

Melt butter in top part of double boiler or chafing dish over direct heat. Add cheese, and heat, stirring occasionally, until cheese is melted. Put over boiling water, add seasonings, and pour in the liquid mixed with eggs. Cook until thick, stirring frequently. Serve on toast or cornbread, with garnish of parsley. Makes 4 servings.

NOTE: If you are trying to find ways to use that leftover ham, add 1 cup chopped ham to above recipe.