Eggs Benedict With Cheese Sauce

READY IN: 20mins
Recipe by LuckyMomof3

Another calendar recipe I've torn and forgotten about until Zaar inspired me to dig 'em all out and post like a madman. This recipe attracted me 'cause the sauce isn't made with a hundred eggs, cheese and milk instead. Not a true Hollandaise sauce but sounds yummy all the same.

Top Review by FrenchBunny

I so prefer this sauce over hollandaise sauce. Just the right amount of cheese flavour and light tasting. I just cooked my egg about 1 minute too much, but I ate it anyways. Wasn't going to waste it and start over. I could only eat one of these never two so the pic of my plate looks a little lonely. I will be sticking to this sauce from now on. Thanks for the post of this delicious recipe LuckyMomof3

Ingredients Nutrition


  1. In a small saucepan, gradually stir cornstarch into milk until smooth.
  2. Add butter salt, pepper, and nutmeg to taste stirring constantly over medium heat until boiling.
  3. Boil 1 minute to thicken.
  4. Add cheese and stir until smooth.
  5. Keep warm.
  6. Spray large 3 inch deep skillet with cooking spray.
  7. Pour 2 inches of water into skillet.
  8. Bring water to boil and reduce heat to simmer.
  9. Break egg into saucer and slip into simmering water. Cook 3-5 minutes or to desired firmness. (put as many in pan that will fit "comfortably").
  10. Remove with slotted spoon and drain well.
  11. Place two muffin halves on plate. Top each with 1 slice of ham, 1 poached egg, 2 tbsp of cheese sauce and garnish with shredded cheese and parsey if desired. Serve immediately.

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