Eggs Benedict with Cheddar Sauce

  • Serves: 4
  • Cooking Time: 10 MINS
  • Total Calories: 559 CALS

Nutrients per serving:

  • Protein: 34.5g
  • Fat: 30.9g
  • Carbohydrate: 34g


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


  • 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