Dairy Farmers of Canada

Cheesy Eggs Benedict

Our dietitians' favourite

This is the Cheesy Eggs Benedict recipe.

  • Prep: 10 min
  • Cooking: 15 min
Yields 2 servings
cheesy eggs benedict


  • 4 eggs
  • White vinegar*
  • 2 English muffins sliced in half lengthwise
  • 4 slices of cooked ham
  • Cheese Sauce
  • 2 tbsp (30 mL) butter
  • 2 tbsp (30 mL) all-purpose flour
  • 1 1/4 cup (310 mL) hot Milk
  • Salt and pepper to taste
  • 3 to 4 tbsp (45 to 60 mL) Sharp Canadian Cheddar cheese grated


Fill skillet with water halfway up side and add vinegar*. Bring to boil. Reduce heat and simmer. Break egg into small dish and gently slip into water. Repeat with other eggs. Cook for 3 to 4 minutes. Remove egg with slotted spoon and set aside.

Toast English muffin halves. Brush lightly with Cheese Sauce. Cover each half with one ham slice and one poached egg. Sprinkle with remaining Cheese Sauce. Serve 2 eggs Benedict per person with fresh fruit.

Cheese Sauce:

In small saucepan, warm butter and stir in flour. Cook over medium heat for 1 minute while stirring. Whisk in hot milk. Season to taste with salt and pepper. Simmer for 6 to 8 minutes while stirring. Stir in Canadian Sharp Cheddar cheese and cook for 2 to 3 minutes. Remove from heat and let cool.


: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.


*The vinegar is in proportion of about 1 tsp (5 mL) to 4 cups (1 L) water. This is to help the egg white coagulate.

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Nutritional information

Per serving
Energy: 301 Calories
Protein: 15 g
Carbohydrate: 21 g
Fat: 17 g
Fibre: 0.12 g
Sodium: 530 mg
(% DV*)
Calcium: 19 % / 206 mg