Preheat the oven to 180°C

For the béchamel sauce, melt 1 tbsp Dromona Butter over medium heat, add in 1 tbsp plain flour and whisk until it forms a paste. Slowly whisk in 200ml of milk, 1 tsp mustard and a grating of fresh nutmeg. Continue stirring the mixture over a medium heat until the sauce thickens. Remove the pan from the heat and add a handful of grated Dromona Mature Cheddar.

In a frying pan, cook your bacon and chorizo for 5-10mins.

Remove the crusts from the bread and use a rolling pin to flatten each slice. Brush both sides of each slice of bread with melted butter and place them in a muffin tin, tucking in the corners as you do.

Place the bacon and chorizo inside the bread.

Crack an egg into the centre of each piece of bread, being careful not to break the yolk.

Place 1-2 tbsp of béchamel sauce on top of each egg and sprinkle with a healthy sprinkling of grated Dromona Mature Cheddar. You can choose top add extra bacon on top of your cheese. 

Bake for 15 minutes and enjoy!