Double-Cheese Eggs Benedict
Quick Cooking
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"Making breakfast is my favorite part of running a bed-and-breakfast," explains Megan Hakes of Wellsville, Pennsylvania. "Returning guests often request this poached egg dish." The eggs are served over English muffins and Canadian bacon then topped with a simple sauce.
SERVINGS: 8
CATEGORY: Breakfast/Brunch
METHOD: Other stovetop
TIME: Prep: 15 min. Cook: 20 min.
Ingredients:
- 2 tablespoons butter
- 2 tablespoons plus 1-1/2 teaspoons 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
- POACHED EGGS:
- 1 teaspoon white vinegar
- 8 cold eggs
- 4 English muffins, split and toasted
- 8 slices Canadian bacon, warmed
- 8 bacon strips, cooked and crumbled
Directions:
For cheese sauce, in a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and keep warm.
In a skillet with high sides, bring 2-3 in. of water and vinegar to a boil. Reduce heat; simmer gently. For each egg, break the cold eggs into a custard cup or saucer, the hold the dish close to the water surface, slip the egg into the water. Cook 4 eggs at a time, 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. Repeat with remaining eggs.
To assemble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon. Yield: 8 servings.