Cheddar Eggs Benedict

(4 servings)

  • 2 English muffins - split and toasted
  • 4 thin slices ham or canadian bacon
  • 4 poached eggs
  • paprika

  • 4 Tablespoons butter
  • 1/4 cup flour
  • 2 cups milk
  • 2 thin slices of onion
  • 2 parsley sprigs
  • 1 and 1/2 cup grated sharp cheddar cheese
  • 2 teaspoons lemon juice
  • salt - to taste
  • black pepper - to taste
  • dash of grated nutmeg
To make the sauce:

In a medium sauce pan over high heat, bring the milk, onion and parsley to a boil and immediately remove from heat.

Melt the butter in a separate sauce pan over medium heat. Add the flour gradually - wisking until completely blended. Strain the milk mixture into this mixture and continue to stir until thick and smooth. Add the cheese, lemon juice, salt, pepper and nutmeg. Continue cooking - stirring often until cheese is melted and the sauce is smooth.

To keep the sauce warm, while you construct the servings. Place the sauce pan in a larger sauce pan (or just in the sink) filled with hot water and stir occasionally.

To make each serving:

Top each muffin half with a slice of ham. Place a poached egg in the center and cover generously with the cheese sauce. Finish with a dash a paprika. Serve immediately.

Additional reading: Poaching Eggs

Try replacing the the nutmeg with a couple dashes of dry mustard and substituting a dash of hot sauce for the paprika to make a Spicy Cheddar Eggs Benedict. This same sauce is terrific over steamed vegetables.

Mr Breakfast would like to thank bethy for this recipe.

Recipe number 2185. Submitted 10/14/2007.