Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Unsalted butter; (1/2 stick) |
| 3 tablespoons | Flour |
| 2 cups | Milk; (do not use lowfat |
| \N \N | ; or nonfat) |
| 1½ cup | Grated cheddar |
| 8 slices | Canadian bacon |
| 1 tablespoon | White wine vinegar |
| 8 \N | Eggs |
| 4 \N | English muffins; halved, lightly |
| \N \N | ; toasted |
| \N \N | Chopped fresh parsley |
Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Whisk in milk and cook until thickened, stirring constantly, about 4 minutes. Add cheese and stir until melted and well blended. Keep warm.
(Can be prepared 1 day ahead. Refrigerate. Rewarm over low heat before using.)
Preheat oven to 300F. Place bacon in single layer in baking pan. Bake until brown, about 10 minutes.
Place 2 inches salted water in large skillet. Add vinegar and bring to simmer. Break eggs 1 at a time into cup and slide into water. Poach until whites are set but yolks are still runny, about 4 minutes. Place 2 muffin halves on each of 4 plates. Top muffin half with 1 slice Canadian bacon and 1 egg. Spoon some sauce over. Sprinkle with parsley and serve.
Serves 4.
Bon Appetit August 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.