This recipe is taken from the 1988 Milk Calendar. This is the Eggs Benedict with Cheese Sauce recipe.
- Prep: 10 min
- Cooking: 10 min
- 1 1/2 tbsp (22 mL) butter
- 1 1/2 tbsp (22 mL) all-purpose flour
- 1 1/4 cups (310 mL) Milk
- 1 tsp (5 mL) dry mustard
- 1/4 tsp (1 mL) Tabasco sauce
- 1 tbsp (15 mL) lemon juice
- 1/3 cup (80 mL) grated Canadian Parmesan cheese
- Salt and pepper to taste
- 2 English muffins split
- 2 tbsp (30 mL) butter
- 2 thick slices ham cooked and cut in half
- 4 eggs
- 2 tbsp (30 mL) chopped fresh parsley
Melt butter in a medium saucepan. Whisk in flour. Cook 2 to 3 min, stirring but not browning. Whisk in milk. Bring to a boil. Reduce heat. Simmer gently 5 minutes. Stir in mustard, Tabasco, lemon juice, Parmesan cheese, salt and pepper. Taste and adjust seasoning if necessary. (Up to this point, recipe can be made ahead.)
Toast muffins. Butter lightly. Arrange on a baking sheet. Place ham on same baking sheet. Keep warm at 200 °F (100 °C).
Just before serving, poach eggs in boiling water. Place a slice of ham on each muffin half. Top with a poached egg. Pour some sauce on each egg. Sprinkle with parsley. Serve two per person.
When poaching eggs, add some white vinegar to the water (1 tsp/5 mL of vinegar to 4 cups/1 L of water). Vinegar allows the egg white to coagulate well.
Top 5 Nutrients
|Calcium:||24 % / 266 mg|
|Vitamin B12:||55 %|
|Vitamin D:||34 %|