Double Cheese Eggs Benedict Recipe

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Double Cheese Eggs Benedict
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 307.84 Kcal (1289 kJ)
Calories from fat 155.04 Kcal
% Daily Value*
Total Fat 17.23g 27%
Cholesterol 221.55mg 74%
Sodium 813.75mg 34%
Potassium 322.68mg 7%
Total Carbs 17.52g 6%
Sugars 2.87g 11%
Dietary Fiber 1.38g 6%
Protein 19.39g 39%
Iron 2.1mg 12%
Calcium 180mg 18%
Amount Per 100 g
Calories 179.41 Kcal (751 kJ)
Calories from fat 90.36 Kcal
% Daily Value*
Total Fat 10.04g 27%
Cholesterol 129.12mg 74%
Sodium 474.26mg 34%
Potassium 188.06mg 7%
Total Carbs 10.21g 6%
Sugars 1.67g 11%
Dietary Fiber 0.8g 6%
Protein 11.3g 39%
Iron 1.2mg 12%
Calcium 104.9mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.3
  • 8

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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