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Hotel Benson Eggs


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  • 1/4 cup unsalted butter - (1/2 stick)
  • 3 tablespoons flour
  • 2 cups milk (do not use lowfat or nonfat)
  • 1 1/2 cups grated cheddar
  • 8 slices Canadian bacon
  • 1 tablespoon white wine vinegar
  • 8 eggs
  • 4 English muffins halved, and lightly toasted
  • Chopped fresh parsley


Servings 4


Step 1

Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Whisk in milk and cook until thickened, stirring constantly, about 4 minutes. Add cheese and stir until melted and well blended. Keep warm. (Can be prepared 1 day ahead. Refrigerate. Rewarm over low heat before using.)

Preheat oven to 300 degrees. Place bacon in single layer in baking pan. Bake until brown, about 10 minutes.

Place 2 inches salted water in large skillet. Add vinegar and bring to simmer. Break eggs 1 at a time into cup and slide into water. Poach until whites are set but yolks are still runny, about 4 minutes.

Place 2 muffin halves on each of 4 plates. Top muffin half with 1 slice Canadian bacon and 1 egg. Spoon some sauce over. Sprinkle with parsley and serve.

This recipe yields 4 servings.

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