Double Cheese Eggs Benedict |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 8 |
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I have not tried these eggs. I'm posting this for safe keeping. Guests often request this egg dish that features English muffins, Canadian bacon, eggs and a simple sauce. Ingredients:
2 tablespoons butter |
2 tablespoons all-purpose flour |
1 1/2 cups milk |
1/4 cup shredded cheddar cheese |
2 tablespoons shredded parmesan cheese |
1/2 teaspoon dijon mustard |
1/8 teaspoon salt |
1/8 teaspoon white pepper |
1 teaspoon white vinegar |
8 eggs (cold poached) |
4 english muffins, split and toasted |
8 slices canadian bacon, warmed |
1/2 cup bacon bits or 1/2 cup cooked crumbled bacon |
Directions:
1. In a skillet with high sides, bring 2-3 inches of water and vinegar to a boil. Reduce heat; simmer gently. In two batches, break cold eggs, one at a time, into a custard cup or saucer. Holding the dish close to the water surface, slip the eggs, one at a time, into the water. Cook, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, remove each egg. Allow to cool till cold.
2. For cheese sauce, in a saucepan, melt the butter. Stir in the flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheeses, mustard, salt and pepper. Cook and stir over medium-low heat until cheese is melted. Cover and keep warm.
3. To assemble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon.
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