INGREDIENTS (makes 4)
sauce option 1: cheese sauce:
2 T butter
2.5 T flour
1.5 c milk
1/4 c shredded cheddar
2 T Parmesan
1/2 t Dijon mustard
1/8 t salt
1/8 t white pepper
sauce option 2: blended Hollandaise sauce:
3 egg yolks
1/4 t dijon mustard
1 T lemon juice
dash hot sauce
dash white pepper
1 stick butter, melted
4 eggs
1 t white vinegar
4 english muffin halves, toasted
4 pieces ham or Canadian bacon
8 pieces of cooked bacon
(optional) sliced provelone
DIRECTIONS
Cheese sauce:
melt butter in saucepan. Stir in flour till smooth, add milk. Bring to a boil, cook and stir until thickened. Reduce heat to med-low, add in the cheeses, mustard, salt, pepper. Stir until melted, cover and keep warm. Serve over the assembled Eggs Benedict.
Blended Hollandaise sauce:
Combine everything except the butter into a small blender/cuisinart.
Mix for a couple seconds, then add in the melted butter and blend again.
Serve warmed sauce over the assembled Eggs Benedict.
Eggs Benedict:
Assemble the English muffins with a layer (or layers) of bacon, Canadian bacon, and provelone.
Poach eggs: Boil 3 inches of water in a deep skillet or in a saucepan that is deeper than an egg. Add a little vinegar into the water.
Cook each egg one at a time: Break egg into a small bowl (don't stir it), and gently drop egg into the boiling water. Cook a couple minutes, till the egg whites are set and the middle is slightly cooked. Remove egg with a slotted spoon and place on top of the muffins.
Top with the cheese sauce/Hollandaise sauce and serve.
(optional) set under broiler for a minute to fully melt everything.more photos:
