Hotel benson eggs

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.

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