Double-Cheese Eggs Benedict

  • Origin :
  • Recipe Type :
  • Preparation Time : 15m
  • Cooking Time : 20m
  • Diet Type : A BloodType
  • Properties : High carb, No chicken, No oil, No fruits, High sugar, High fat, Complex carbs, High sodium, High protein

Ingredients

  • 2 Tbsp Butter
  • 2.5 Tbsp All-Purpose Flour
  • 1.5 Cup Milk
  • 0.25 Cup Cheddar Cheese
  • 2 Tbsp Parmesan Cheese
  • 0.5 Tsp Dijon Mustard
  • 0.12 Tsp Salt
  • 0.12 Tsp White Pepper
  • 1 Tsp White Vinegar
  • 8 Eggs
  • 4 Muffins
  • 8 Slice Bacon
  • 8 bacon strips


Directions

For Cheese Sauce, In A Saucepan, Melt Butter. Stir In Flour Until Smooth; Gradually Add The Milk. Bring To A Boil; Cook And Stir For 2 Minutes Or Until Thickened. Reduce Heat To Medium-Low. Add The Cheese, Mustard, Salt And Pepper, Stirring Until Cheese Is Melted. Cover And Keep Warm. In A Skillet With High Sides, Bring 2-3 In. Of Water And Vinegar To A Boil. Reduce Heat; Simmer Gently. For Each Egg, Break The Cold Eggs Into A Custard Cup Or Saucer, The Hold The Dish Close To The Water Surface, Slip The Egg Into The Water. Cook 4 Eggs At A Time, Uncovered, For 3-5 Minutes Or Until The Whites Are Completely Set And The Yolks Begin To Thicken. With A Slotted Spoon, Remove Each Egg. Repeat With Remaining Eggs. To Assemble, Top Each Muffin Half With One Slice Canadian Bacon, One Egg, Cheese Sauce And Bacon.

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