Welsh rarebit... for breakfast

I made Welsh rarebit for St. David's Day dinner yesterday, and yep, even enjoyed some leftovers this morning for breakfast. My favorite recipe comes from Alton Brown at the Food Network. I always use Boddington's Pub Ale for the beer and Double Gloucester for the cheese. A nice quality loaf of rye from the bakery also makes this into something special.

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup porter beer
• 3/4 cup heavy cream
• 6 ounces (approximately 1 1/2 cups) shredded Cheddar
• 2 drops hot sauce
• 4 slices toasted rye bread

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.