- Heat the milk for the sauce to boiling point. Mix the corn flour and water and stir into the milk. Bring to boil, stirring until a smooth, thick sauce is formed.
- Stir in the butter, lemon juice, salt, pepper, and food colouring, if used. Keep warm until ready to serve or cool, cover with a little melted butter to prevent a skin from forming on top and refrigerate until required.
- Heat a small knob of the butter in a saucepan. Cut the bread into a neat circle with a round cutter and fry until golden and crisp on both sides. Keep warm in a moderate oven.
- Heat another knob of the butter in the same pan. Sprinkle the tomato, onion rings, and mushroom slices with vegetable seasoning and fry until onion and mushrooms are tender and the tomato slice is just browned but not soft. Keep warm.
- To poach the egg, grease a ramekin dish with butter and break the egg into the dish. Prick the yolk and white with a toothpick and place into the microwave oven. Cover and microwave on medium low for 30 seconds. Check texture and microwave 20 – 30 seconds more checking the texture at short intervals, until set. Keep warm.
- Wipe the pan clean with kitchen paper and heat another knob of butter to quite hot. Season the minute steak and fry the bacon rashers and steak until done to taste. Keep warm.
- To make the stack, place the fried bread circle onto a warmed plate and top with the onion rings, minute steak, tomato, poached egg, cheese, mushrooms, sauce, and bacon.
The quick, light sauce can be prepared ahead of time and re-heated and is delicious with egg dishes, fish and vegetables.