Swiss Eggs Benedict

(4 servings)

  • 2 Tablespoons butter
  • 2 Tablespoons all-purpose flour
  • 1 and 1/4 cups milk - hot
  • 1/2 cup shredded Swiss cheese
  • 1/2 teaspoon salt
  • freshly ground pepper - to taste
  • 1 teaspoon stone-ground mustard
  • 4 pieces of cottage bacon
  • 4 pieces of rustic artisan bread
  • 4 large eggs
  • vinegar - for poaching
This recipe (and photograph) was submitted to by "Jeff The Chef" who is the chief writer at a website called Make It Like A Man!. The recipe calls for cottage bacon which is usually leaner and richer than regular bacon strips or rounds of Canadian bacon. A flavorful Swiss cheese sauce replaces the Hollandaise sauce of a traditional Eggs Benedict.

Swiss Eggs Benedict

For the Swiss Cheese Sauce: Melt the butter. Stir in the flour and cook until paste bubbles. Add hot milk, and whisk. Bring it to a boil. Adjust heat to lowest setting. Whisk in cheese. Add salt, pepper, and mustard, and cook, for 2 to 3 minutes more.

For the Eggs: Brown the bacon. Pop the bread into the toaster. Poach the eggs (using vinegar in the poaching water). When the toast comes up, scrape it lightly with the same mustard you used in the sauce. Just before the eggs are ready, top the toast with bacon. Top bacon with eggs. Top eggs with sauce.

For tips on poaching eggs, see this article.

This recipe for Swiss Eggs Benedict uses cottage bacon and Swiss cheese as stand-ins for the traditional Canadian bacon and Hollandaise sauce. It turns Benedict's “distinctiveness” setting up so high, it crosses over into “lusty.”

Mr Breakfast would like to thank Jeff the Chef for this recipe.

Recipe number 3251. Submitted 1/19/2015.