Eggs benedict with cheese sauce
2 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | English muffins; halved/buttered | |
4 | slices | Canadian bacon; cooked |
4 | Swiss; (1 ounce) cheese slices | |
4 | Poached eggs | |
1 | tablespoon | Butter or margarine |
1 | tablespoon | All-purpose flour |
⅔ | cup | Milk |
½ | cup | Shredded Cheddar cheese |
¼ | teaspoon | Salt |
1 | dash | Black pepper |
Directions
CHEESE SAUCE
Broil muffins until lightly browned. Place 1 Canadian bacon sliced nad 1 cheese slice on each mufin half. Top each wit ha poached egg and cover with cheese sauce. Serve immediately.
Yield: 2 servings.
Cheese Sauce: Melt butter in a heavy saucepan over Low heat; add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over Medium heat, stirring constantly, until thickened and bubbly. Add cheese, salt and pepper, stirring until cheese is melted. Yield: about ¾ cup. Submitted by Mary Boden, Stuart, FL MC formatting by bobbi744@...
ICQ #12099523
Recipe by: Southern Living, October, 1981, p. 200 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on May 13, 1998
Related recipes
- Asparagus eggs benedict
- Benedict arnold
- Canyon road eggs benedict
- Crab benedict
- Easy egg & tomato benedict
- Easy egg and tomato benedict
- Egg benedict
- Eggless benedict
- Eggs benedict
- Eggs benedict (mw)
- Eggs benedict (southern living)
- Eggs benedict con queso
- Eggs benedict with salmon
- Eggs benedict with smoked salmon
- Emerilized eggs benedict
- Grands! eggs benedict
- Jennie benedict's rum cake
- Make-ahead eggs benedict
- Quickie eggs benedict
- Scrambled eggs benedict