2 crumpets (English muffins or even slices of bread would also do), lightly toasted
25 g unsalted butter
1 tsp mustard powder
1 tsp Vegemite
85 g English cheddar
2 egg yolks
Hungarian sweet paprika, to serve
Lightly toast the crumpets.
Heat the butter, mustard powder together. Mix 2-3 drops of Worcestershire and 2-3 drops of Tobasco together with a teaspoon of Vegemite to loosen up the Vegemite. Add the vegemite mixture to the butter.
Add the cheddar cheese and mix until just melted. Do not boil. Remove and let cool slightly, and then beat in the egg yolks.
Spread the tops of the toasted crumpets with the cheese mixture, and put under a hot grill; and toast until toasty and bubbly.
Dust lightly with paprika, and serve immediately! YUM!