Ingredients
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1
-
1
-
2
-
-
-
-
1
-
-
8
-
4
-
8
-
-
-
-
Directions
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 , 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
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Steps
|
1
Done
|
In a Small Saucepan, Gradually Stir Cornstarch Into Milk Until Smooth. |
|
2
Done
|
Add Butter Salt, Pepper, and Nutmeg to Taste Stirring Constantly Over Medium Heat Until Boiling. |
|
3
Done
|
Boil 1 Minute to Thicken. |
|
4
Done
|
Add Cheese and Stir Until Smooth. |
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5
Done
|
Keep Warm. |
|
6
Done
|
Spray Large 3 Inch Deep Skillet With Cooking Spray. |
|
7
Done
|
Pour 2 Inches of Water Into Skillet. |
|
8
Done
|
Bring Water to Boil and Reduce Heat to Simmer. |
|
9
Done
|
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"). |
|
10
Done
|
Remove With Slotted Spoon and Drain Well. |
|
11
Done
|
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. |
