| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Canadian |
August 1990 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Unsalted butter; (1/2 stick) |
| 3 |
tb |
Flour |
| 2 |
c |
Milk; (do not use lowfat |
|
|
; or nonfat) |
| 1 1/2 |
c |
Grated cheddar |
| 8 |
sl |
Canadian bacon |
| 1 |
tb |
White wine vinegar |
| 8 |
|
Eggs |
| 4 |
|
English muffins; halved, lightly |
|
|
; toasted |
|
|
Chopped fresh parsley |
INSTRUCTIONS
Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2
minutes. Whisk in milk and cook until thickened, stirring constantly, about
4 minutes. Add cheese and stir until melted and well blended. Keep warm.
(Can be prepared 1 day ahead. Refrigerate. Rewarm over low heat before
using.)
Preheat oven to 300F. Place bacon in single layer in baking pan. Bake until
brown, about 10 minutes.
Place 2 inches salted water in large skillet. Add vinegar and bring to
simmer. Break eggs 1 at a time into cup and slide into water. Poach until
whites are set but yolks are still runny, about 4 minutes. Place 2 muffin
halves on each of 4 plates. Top muffin half with 1 slice Canadian bacon and
1 egg. Spoon some sauce over. Sprinkle with parsley and serve.
Serves 4.
Bon Appetit August 1990
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