Double-Cheese Eggs Benedict

Name: Double-Cheese Eggs Benedict
Ingredients: 2 tablespoons butter; 2 tablespoons plus 1-1/2 teaspoons all-purpose flour; 1-1/2 cups 2% milk; 1/4 cup shredded cheddar cheese; 2 tablespoons shredded Parmesan cheese; 1/2 teaspoon Dijon mustard; 1/8 teaspoon salt; 1/8 teaspoon white pepper; 1 tablespoon white vinegar; 8 eggs; 4 English muffins, split and toasted; 8 slices Canadian bacon, warmed; 8 bacon strips, cooked and crumbled

13 ingredients

4 steps

Ingredients

2 tablespoons butter
2 tablespoons plus 1-1/2 teaspoons all-purpose flour
1-1/2 cups 2% milk
1/4 cup shredded cheddar cheese
2 tablespoons shredded Parmesan cheese
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon white vinegar
8 eggs
4 English muffins, split and toasted
8 slices Canadian bacon, warmed
8 bacon strips, cooked and crumbled

Directions

1

For cheese sauce, in a large saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and keep warm.
2

Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water.
3

Cook 4 eggs, uncovered, until whites are completely set, about 4 minutes. With a slotted spoon, lift each egg out of the water. Repeat with remaining eggs.
4

To assemble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon.