Eggs Benedict with Cheddar Sauce

Ingredients

1 cup (250 mL) milk
1 tbsp (15 mL) cornstarch
2 tbsp (30 mL) butter or margarine
to taste salt, pepper and ground nutmeg
1 cup (250 mL) shredded cheddar cheese
8 eggs
4 english muffins, split and toasted
8 thin slices orange glazed ham
for garnish shredded cheddar cheese and fresh parsley, chopped

Directions

In a small saucepan, gradually stir milk into cornstarch until smooth. Add butter, salt, pepper and nutmeg. Stirring constantly, bring to boil over medium heat; boil 1 minute to thicken. Add cheese and stir until smooth. Keep hot. Poach eggs by bringing 3 inches (8 cm) of water to a boil. Reduce to a gentle simmer. Break cold eggs, one at a time, into a small dish. Gently slip eggs into water. Cook in barely simmering water 3 to 5 minutes. Remove eggs with a slotted spoon and drain well. Place two muffin halves on each of 4 dinner plates. Top each muffin half with a slice of ham, a poached egg and 2 tbsp (30 mL) cheese sauce. Garnish with shredded cheese and parsley. Serve immediately.

Makes 4 serving

Preparation: 10 minutes

Cooking: 10 minutes

Nutrients per serving:

Calories: 559
Protein: 34.5 g
Carbohydrate: 34.0 g
Fat: 30.9 g