Eggs Benedict With Cheese Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Canadian | Bobbie not, Breakfast/b, Cheese, Eggs, Ham | 2 | Servings |
INGREDIENTS
| 2 | English muffins | |
| halved/buttered | ||
| 4 | Canadian bacon, cooked | |
| 4 | Swiss, 1 ounce cheese | |
| slices | ||
| 4 | Poached eggs | |
| 1 | T | Butter or margarine |
| 1 | T | All-purpose flour |
| 2/3 | c | Milk |
| 1/2 | c | Shredded Cheddar cheese |
| 1/4 | t | Salt |
| 1 | ds | Black pepper |
INSTRUCTIONS
Broil muffins until lightly browned. Place 1 Canadian bacon sliced nad 1 cheese slice on each mufin half. Top each wit ha poached egg and cover with cheese sauce. Serve immediately. Yield: 2 servings. Cheese Sauce: Melt butter in a heavy saucepan over Low heat; add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over Medium heat, stirring constantly, until thickened and bubbly. Add cheese, salt and pepper, stirring until cheese is melted. Yield: about 3/4 cup. Submitted by Mary Boden, Stuart, FL MC formatting by bobbi744@acd.net ICQ #12099523 Recipe by: Southern Living, October, 1981, p. 200 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@acd.net> on May 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 219
Calories From Fat: 147
Total Fat: 16.7g
Cholesterol: 37mg
Sodium: 549.1mg
Potassium: 148mg
Carbohydrates: 7.3g
Fiber: <1g
Sugar: 4.3g
Protein: 10.1g