Ingredients
1
tbsp medium-dry Sherry, or to taste
1
tsp English-style dry mustard
1
1/4 cups grated sharp Cheddar (about 3 ounces)
2
slices of butter toast, quartered
1
hard-boiled large egg, chopped fine
Directions
1.
In a heavy saucepan melt the butter over moderately low heat, add the flour, and cook the roux, whisking, for 2 minutes. Whisk in the tomato juice, the Sherry, the sugar, and the mustard, bring the mixture to a boil, whisking, and simmer it for 1 minute. Remove the pan from the heat, add the Cheddar gradually, whisking, and heat the mixture over low heat, whisking, until the cheese is melted. Divide the toast between 2 plates, spoon the sauce over it, and sprinkle each serving with the egg.
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