Prepare the cheese mix first, and chill down.
Place cheese into a thick-bottomed pan and add the milk, warm slowly - don’t boil, or it will split. Beat the mixture until smooth, add the flour, breadcrumbs and mustard, cook out for 2 to 3 minutes, stirring at all times. This should start to come away from the sides of the pan. Add the Worcestershire sauce, season, if required, cool. When cool, add the egg and egg yolk, beat in to help the mixture glaze.
Toast one side of the bread, flip over, butter, place the tongue on untoasted side, mould and add rarebit on top of that. Crumble a little extra Blue Wensleydale on top and grill until golden brown. While this is cooking, reheat the poached eggs in some boiling water for 1 to 2 minutes, lift out and drain. Place on top of the toasted rarebit, place the dressed pickled onion salad next to the toast, brush the egg with a glass of mulled beer and, maybe a little chutney of your choice.