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