|Cheddar cheese||4 Ounce|
|Beer||175 Milliliter (About 1 Wineglass)|
|Lemon juice||1 Teaspoon|
|Worcester sauce||1 Teaspoon|
Melt the butter in a saucepan with all the ingredients except the eggs.
Stir while the cheese is melting and absorbing the beer and other flavours.
Now beat the two eggs and tip into the mixture.
Cook, stirring, until thick over a low heat.
Spread thickly on hot buttered toast, and brown under a brisk grill before bringing it, piping hot, to the table.