Eggs Benedict with Cheese Sauce

Title:
Eggs Benedict with Cheese Sauce

Yield:
2 Servings

Categories:
Breakfast/b,
Cheese,
Eggs,
Ham




Ingredients:





     2    English muffins;


          -halved/buttered


     4 sl Canadian bacon; cooked


     4    Swiss; (1 ounce) cheese


          -slices


     4    Poached eggs





--------------------------------CHEESE
SAUCE--------------------------------


     1 tb Butter or margarine


     1 tb All-purpose flour


   2/3 c  Milk


   1/2 c  Shredded Cheddar cheese


   1/4 ts Salt


     1 ds Black pepper





 Broil muffins until lightly browned. Place 1 Canadian bacon sliced nad 1


 cheese slice on each mufin half. Top each wit ha poached egg and cover with


 cheese sauce. Serve immediately.


 


 Yield: 2 servings.


 


 Cheese Sauce: Melt butter in a heavy saucepan over Low heat; add flour and


 stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk;


 cook over Medium heat, stirring constantly, until thickened and bubbly. Add


 cheese, salt and pepper, stirring until cheese is melted. Yield: about 3/4


 cup. Submitted by Mary Boden, Stuart, FL MC formatting by bobbi744@acd.net


 ICQ #12099523


 


 Recipe by: Southern Living, October, 1981, p. 200


 


 Posted to MC-Recipe Digest by Roberta Banghart 
on May


 13, 1998