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125g Essential Cuisine Béchamel Sauce
750ml Cold Water
1tsb English Mustard
8g Essential Cuisine Cheese Stock Powder
100g Cheddar Cheese, Grated
6 Egg Yolks
2 Tsp Worcestershire Sauce
800g Sliced Sourdough
1. Mix the Essential Cuisine Béchamel Sauce with the water, mustard and Worcestershire sauce. Bring to the boil, whisking constantly. Simmer for 2 minutes
2. Add most of the cheese and the beaten egg yolks
3. Spread onto the toasted sourdough. Top with the remaining cheese
4. Bake or grill until golden brown