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Double-Cheese Eggs Benedict

 Double-Cheese Eggs Benedict
"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
8 ServingsPrep: 15 min. Cook: 20 min.


  • 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
  • 1 tablespoon white vinegar
  • 8 eggs
  • 4 English muffins, split and toasted
  • 8 slices Canadian bacon, warmed
  • 8 bacon strips, cooked and crumbled


  • 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.

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Double-Cheese Eggs Benedict (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving equals 301 calories, 16 g fat (7 g saturated fat), 250 mg cholesterol, 793 mg sodium, 18 g carbohydrate, 1 g fiber, 19 g protein.