Buck Rarebit (2 servings) 2 large eggs 2 slices of your favorite bread 1/4 pint milk 1 Tablespoon plain flour 1 teaspoon mustard powder 1 ounce butter 2 ounces sharp Cheddar cheese - grated 1 small dash of vinegar 1 cup baked beans in tomato sauce (about 3/4 of a 16 oz can) salt and pepper - to taste In a medium sauce pan, whisk together milk, flour, mustard and butter, then slowly bring mixture to a boil, continuing to whisk until mixture thickens. Let simmer for 1 minute, then stir in half of the cheese and any seasonings you like. Set aside. Preheat the oven to 375 F. Fill a large frying pan with salted water, add the vinegar and bring to the boil. Meanwhile, empty the beans into a pan and bring to the boil, simmer for 2-3 minutes, stirring occasionally. Crack the eggs onto two saucers, then when the water is simmering, tip them into the pan, reduce the heat so the water gently bubbles around the eggs, and cook for 3 to 4 minutes, depending on how you like your eggs cooked. Meanwhile, toast the bread. Arrange the toast on two heatproof serving plates, top with the baked beans, then a place a poached egg on top of each. Spoon over the cheese sauce, then sprinkle over the remaining cheese. Place the whole plate in the oven (or better yet, a toaster oven) at about 375 F. and cook for 2 to 6 minutes, until golden. The Brits are breakfast lovers too. This recipe is fantastic. Mr Breakfast would like to thank The Boss for this recipe. Recipe number 333. Submitted 7/14/2002.