Double-Cheese Eggs Benedict Recipe

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Double-Cheese Eggs Benedict Recipe

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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. —Megan Hakes, Wellsville, Pennsylvania
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
8 servings
TOTAL 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 2% 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 tablespoon white vinegar
  • 8 eggs
  • 4 English muffins, split and toasted
  • 8 slices Jones Dairy Farm Canadian Bacon, warmed
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Directions

For cheese sauce, in a large 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.
Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water.
Cook 4 eggs, uncovered, until whites are completely set, about 4 minutes. With a slotted spoon, lift each egg out of the water. Repeat with remaining eggs.
To assemble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon. Yield: 8 servings.
Originally published as Double-Cheese Eggs Benedict in Quick Cooking January/February 2004, p59

Nutritional Facts

1 each: 299 calories, 16g fat (7g saturated fat), 249mg cholesterol, 825mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 20g protein.

  • 2 tablespoons butter
  • 2 tablespoons plus 1-1/2 teaspoons all-purpose flour
  • 1-1/2 cups 2% 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 tablespoon white vinegar
  • 8 eggs
  • 4 English muffins, split and toasted
  • 8 slices Jones Dairy Farm Canadian Bacon, warmed
  • 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  1. For cheese sauce, in a large 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.
  2. Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water.
  3. Cook 4 eggs, uncovered, until whites are completely set, about 4 minutes. With a slotted spoon, lift each egg out of the water. Repeat with remaining eggs.
  4. To assemble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon. Yield: 8 servings.
Originally published as Double-Cheese Eggs Benedict in Quick Cooking January/February 2004, p59

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Reviews forDouble-Cheese Eggs Benedict

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CarlosBrown User ID: 7234005 129689
Reviewed Apr. 20, 2013

"Double - Cheese Eggs Benedict is so tasteful & excellent"

MY REVIEW
PaulBrownell User ID: 5481468 51284
Reviewed Sep. 25, 2011

"First time I've attempted eggs benedict. My wife is fussy and she loved this recipe. Thanks millions."

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