“I have not tried these eggs. I'm posting this for safe keeping. I found this recipe in Taste Of Home Quick Cooking 2005. Guests often request this egg dish that features English muffins, Canadian bacon, eggs and a simple sauce.”
READY IN:
18mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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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