Double Cheese Eggs Benedict

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

• Servings: 8
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/4 cup shredded cheddar cheese
• 2 tablespoons shredded parmesan cheese
• 1/2 teaspoon dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon vinegar
• 8 eggs (cold poached)
• 4 english muffins, split and toasted
• 8 slices canadian bacon, warmed
• 1/2 cup bacon bits or 1/2 cup cooked crumbled bacon

Recipe

• 1 in a skillet with high sides, bring 2-3 inches of water and vinegar to a boil. reduce heat; simmer gently. in two batches, break cold eggs, one at a time, into a custard cup or saucer. holding the dish close to the water surface, slip the eggs, one at a time, into the water. cook, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. with a slotted spoon, remove each egg. allow to cool till cold.
• 2 for cheese sauce, in a saucepan, melt the butter. stir in the flour until smooth; gradually add the milk. bring to a boil; cook and stir for 2 minutes or until thickened. stir in the cheeses, mustard, salt and pepper. cook and stir over medium-low heat until cheese is melted. cover and keep warm.
• 3 to assemble, top each muffin half with one slice canadian bacon, one egg, cheese sauce and bacon.