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Double-Cheese Eggs Benedict

SUBMITTED BY: Megan Hakes PHOTO BY: Lisa

"'Making breakfast is my favorite part of running a bed-and-breakfast,' explains Megan Hakes of Wellsville, Pennsylvania. 'Returning guests often request this poached egg dish.' The eggs are served over English muffins and Canadian bacon then topped with a simple sauce."

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PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1 1/2 cups milk
1/4 cup shredded Cheddar cheese
2 tablespoons shredded Parmesan cheese
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon white pepper
POACHED EGGS:
1 teaspoon white vinegar
8 cold eggs
4 English muffins, split and toasted
8 slices Canadian bacon, warmed
8 bacon strips, cooked and crumbled

DIRECTIONS

For cheese sauce, in a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and keep warm.
In a skillet with high sides, bring 2-3 in. of water and vinegar to a boil. Reduce heat; simmer gently. For each egg, break the cold eggs into a custard cup or saucer, the hold the dish close to the water surface, slip the egg into the water. Cook 4 eggs at a time, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, remove each egg. Repeat with remaining eggs.
To assemble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon.

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REVIEWS

Reviewed on Jan. 30, 2008 by Michi-Chan

My husband and I have loved this recipe since I first tried it. This weekend we were a little... MORE

Reviewed on Mar. 25, 2008 by Cook to the max

Just made this for my hungry menfolk and what a great hit is was! Only change was that I had... MORE

Reviewed on Feb. 2, 2008 by Angela10angel

I have tried almost all of the eggs benedict recpies on this site, and I keep coming back to... MORE

Reviewed on Nov. 18, 2007 by bizzymomma

For sure the greatest! Better than any restaurants! It isn't too heavy or rich. It is perfect!... MORE

Reviewed on Jul. 21, 2008 by smitty

oh this was so very YUMMY...i was impressed...thanks will make them for company forsure... MORE

Reviewed on Feb. 24, 2008 by oraclesarge

Tasty! I followed the recipe with the exception of leaving out the regular bacon, since we... MORE

Reviewed on Feb. 15, 2007 by Angie7

Excellent recipe! I made this for my husband on Valentine's Day and it turned out perfect.... MORE

Reviewed on May 29, 2009 by Sarah

This is very good! I found the sauce to be just a bit on the bland side, so I add a teaspoon... MORE

Reviewed on Mar. 9, 2009 by Brooke25f

Really good-not to heavy or thick. I added a little tabasco sauce to the hollandaise to give... MORE

Reviewed on Jan. 26, 2009 by clyrehc

Very good recipe. The sauce is different than a hollandaise, but works very well with the... MORE

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