Eggs Benedict With Cheese Sauce

"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."
 
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photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by Peter J photo by Peter J
Ready In:
20mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • In a small saucepan, gradually stir cornstarch into milk until smooth.
  • Add butter salt, pepper, and nutmeg to taste stirring constantly over medium heat until boiling.
  • Boil 1 minute to thicken.
  • Add cheese and stir until smooth.
  • Keep warm.
  • Spray large 3 inch deep skillet with cooking spray.
  • Pour 2 inches of water into skillet.
  • Bring water to boil and reduce heat to simmer.
  • 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").
  • Remove with slotted spoon and drain well.
  • 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.

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Reviews

  1. I so prefer this sauce over hollandaise sauce. Just the right amount of cheese flavour and light tasting. I just cooked my egg about 1 minute too much, but I ate it anyways. Wasn't going to waste it and start over. I could only eat one of these never two so the pic of my plate looks a little lonely. I will be sticking to this sauce from now on. Thanks for the post of this delicious recipe LuckyMomof3
     
  2. Loved these! Eggs Benedict is a favourite of mine but sometimes I find the Hollandaise a little rich first up in the morning and this was just perfect.
     
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