Eggs Benedict with Cheddar Sauce

4 Servings

prep. time 10 min.

cook time 10 min.

Print Version

Nutrients per Serving

Calories

500

Fat

28 g

Saturated Fat

13 g

Trans Fat

0 g

Sodium

782 mg

Carbohydrate

34 g

Fibre

4 g

Sugars

9 g

Protein

30 g

Ingredients

1 tbsp

15 mL

cornstarch

1 cup

250 mL

milk (1%)

2 tbsp

25 mL

butter

1/8 tsp

1 mL

pepper

1 cup

250 mL

shredded Cheddar cheese

eggs

whole wheat English muffins, split in half

thin slices ham

Shredded Cheddar cheese, for garnish (optional)

Chopped fresh parsley, for garnish (optional)

Method

Place cornstarch in small saucepan. Gradually stir milk into cornstarch until smooth. Add butter and pepper. Bring to boil over medium heat, stirring constantly; simmer until thichened. Add cheese and stir until smooth. Keep warm.
Fill large saucepan or deep skillet with about 3 inches (8 cm) of water. Heat until water simmers gently. Break egg into small dish or saucer. Holding dish just above simmering water, gently slip into water. Repeat for remaining eggs. Cook until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove eggs from water with slotted spoon. Drain well on paper towel.
Place two English muffin halves on four dinner plates. Top each with slice of ham, poached egg and 2 tbsp (30 mL) warm cheese sauce. Garnish with shredded cheese and parsley, if desired.

Notes

Variation: Quick Microwave Hollandaise Sauce: Place 1/2 cup (125 ml) butter in 4-cup (1 L) microwave-safe bowl. Soften in microwave on High (100% power) for 10 seconds. Add 3 egg yolks, whisking until smooth. Microwave for four 15-seconds intervals on High, stirring sauce after each heating. Whisk in 1 tbsp (15 mL) lemon juice and pinch of cayenne. Use immediately.

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