Eggs benedict with cheese sauce

Yield: 2 Servings

Measure 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

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

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