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
Recommended: 36 Ways to Love Toast
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 or margarine
  • 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
  • 1/2 cup bacon bits or crumbled cooked bacon

Directions

For cheese sauce, in a saucepan, melt butte. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, mustard, salt and pepper. Cook and stir over medium-low heat 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. In two batches, break co.d 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. 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 or margarine
  • 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
  • 1/2 cup bacon bits or crumbled cooked bacon
  1. For cheese sauce, in a saucepan, melt butte. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, mustard, salt and pepper. Cook and stir over medium-low heat until cheese is melted. Cover and keep warm.
  2. In a skillet with high sides, bring 2-3 in. of water and vinegar to a boil. Reduce heat; simmer gently. In two batches, break co.d 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. 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"

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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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