Hotel Benson Eggs

Hotel Benson Eggs
Hotel Benson Eggs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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