Eggs Benedict With Cheese Sauce

Name: Eggs Benedict With Cheese Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 cup milk; 1 tablespoon cornstarch; 2 tablespoons butter or 2 tablespoons margarine; salt; pepper; ground nutmeg; 1 cup cheddar cheese, shredded; cooking spray; 8 large eggs; 4 English muffins, split and toasted; 8 slices ham, thin; shredded cheddar cheese; chopped fresh parsley

(2)

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.

People talking

Join In Now Join the conversation!

READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

cup milk
1

tablespoon cornstarch
2

tablespoons butter or 2 tablespoons margarine
salt
pepper
ground nutmeg
1

cup cheddar cheese, shredded
cooking spray
8

large eggs
4

English muffins, split and toasted
8

slices ham, thin
Garnish
shredded cheddar cheese
chopped fresh parsley

DIRECTIONS

In a small saucepan, gradually stir cornstarch into milk until smooth.
Add butter salt, pepper, and nutmeg to taste stirring constantly over medium heat until boiling.
Boil 1 minute to thicken.
Add cheese and stir until smooth.
Keep warm.
Spray large 3 inch deep skillet with cooking spray.
Pour 2 inches of water into skillet.
Bring water to boil and reduce heat to simmer.
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").
Remove with slotted spoon and drain well.
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.

Submit a Recipe Correction