Eggs Benedict With Cheese Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
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. 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 |
Directions:
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.
|
|