Eggs Benedict with Cheese Sauce

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Title: Eggs Benedict with Cheese Sauce
Yield: 2 Servings
Categories: Breakfast/b, Cheese, Eggs, Ham


2 English muffins;
4 sl Canadian bacon; cooked
4 Swiss; (1 ounce) cheese
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
ICQ #12099523

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

Posted to MC-Recipe Digest by Roberta Banghart on May
13, 1998