Eggs Benedict with Cheddar Sauce

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
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
Nutritional Facts
Amount Per Serving
559 Calories
Protein
34.5g
Fat
30.9g
Carbohydrate
34g

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.

Preparation: 10 minutes

Cooking: 10 minutes