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Double-Cheese Eggs Benedict




Source of Recipe


Megan Hakes, Taste of Home magazine, January/February 2004


Recipe Introduction


This cheese sauce doesn’t take the place of a good hollandaise, but it is very good and you can make it ahead of time and reheat, which is great. Poach eggs with your favorite method. Poaching can be done ahead of time, too. Just cook them a bit short of done (maybe one minute) and put them in cold water in the fridge. When you are ready to serve, just bring the water to a very low simmer and put the eggs in until they are warmed up.


Recipe Link: http://www.tasteofhome.com/recipes/double-cheese-eggs-benedict

List of Ingredients




2 tablespoons butter
2 tablespoons plus 1-1/2 teaspoons all-purpose flour
1-1/2 cups 2% 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
8 POACHED EGGS
4 English muffins, split and toasted
16 slices Canadian bacon, warmed

GARNISH (if you wish):
Parsley, chives or paprika


Recipe



CHEESE SAUCE:
In a large saucepan, over medium heat, melt the butter. Add the flour, whisking until smooth. Continue to whisk until the flour becomes golden and fragrant. Gradually add the milk. Bring to a boil and cook, stirring, until thickened – about 2 minutes. Lower the heat to medium low and add the cheese, mustard, salt and pepper. Stir until the cheese is melted. Cover and keep warm until ready to use.

TO ASSEMBLE:
Top each muffin half with 2 slices of Canadian bacon, one egg and the cheese sauce.

Serves 4.