Summary of "Old School Corned Beef on Toast, Top This Upgrade!"

Ingredients

1 can of corned beef
Butter (about 1 tablespoon for cooking, plus extra for spreading on toast; unsalted preferred)
Milk (a couple of tablespoons; can substitute with cream)
Black pepper (to taste)
English mustard (about 1 teaspoon)
Cheddar cheese (optional, for topping)
Eggs (optional, for serving on top)
Crusty artisan loaf (cut into thick slices)

Open the can of corned beef and transfer contents to a pan, including any residual fat for flavor.
Break up the corned beef slightly in the pan.
Add about 1 tablespoon of butter and a couple of tablespoons of milk (or cream) to the pan.
Stir in black pepper (no additional salt needed as corned beef is salty) and about 1 teaspoon of English mustard.
Gently heat the mixture on low flame until butter melts and ingredients combine into a spreadable consistency; avoid high heat.
Optional: add seasonings such as chili flakes, Worcestershire sauce, or Henderson’s Relish to taste.
Cut thick slices (“doorsteps”) of crusty artisan bread to fit your toaster or grill.
Lightly toast the bread under the grill or in a toaster.
Spread a generous amount of unsalted butter on the warm toast.
Spread the warm corned beef mixture evenly over the buttered toast.
Top with grated cheddar cheese if desired.
Place the prepared toast on a tray and grill until cheese melts and/or the top crisps to your liking.
Serve topped with a fried or poached egg and a sprinkle of black pepper.
Optionally, add a dash of mustard or hot sauce on top for extra flavor.

Corned beef mixture can be made in bulk and frozen for multiple meals.
Use unsalted butter to balance the saltiness of corned beef.
Heating gently prevents the mixture from drying out or burning.
Thick slices of crusty bread provide a satisfying texture contrast: crunchy crust and soft interior.
The egg adds richness and makes the meal more substantial.
Customize seasoning according to preference with chili flakes, Worcestershire, or other sauces.