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April 2001 Issue
Peppy Eggs Benedict
by Ronda L. Halpin
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In most places, Eggs Benedict means a poached egg on an English muffin covered in a sauce. When you add other ingredients or jazz it up, you've got a breakfast that can be served again and again without monotony.

In the next couple months, this column will be featuring some unusual Eggs Benedict recipes that are sure to please. Our first features a peppy sauce made from sharp cheese and grainy mustard. When I made it, I used a strong horseradish cheddar cheese, but any sharp cheese will work. Besides, I can't imagine that everyone has access to horseradish cheddar -- that's one of the perks of living in Wisconsin!

You'll notice that I have not included directions on how to poach your eggs. That's because there are so many way to do it! Everything from the traditional method of slipping carefully cracked eggs into boiling water with a little vinegar to micro-poaching them will work. When I'm strapped for time, I often opt for a simple micro-poacher that I picked up at a discount store for a couple bucks. I can have a poached egg ready in less than a minute!

I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . I'd also encourage you to experiment with this month's recipe and make it your own. Enjoy!

 

Peppy Eggs Benedict

  • 2 oz. sharp grated cheese
  • 1 T. cornstarch
  • 1 can evaporated skim milk
  • 1/4 c. grainy mustard
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon
  • 4 eggs, poached
  • 2 T. sliced green onions
In a small bowl, combine the cheese and the cornstarch. Mix to coat the cheese with the cornstarch. Set aside.

In a small saucepan, combine the evaporated skim milk and the mustard. Heat over medium heat, stirring contantly, until the mixture begins to bubble. Carefully add the cheese a little at a time, stirring constantly, until the cheese melts and the mixture thickens.

Meanwhile, poach the eggs, sear the bacon on both sides and toast the English muffins.

To assemble, place two English muffin halves on a serving plate. Place a slice of Canadian bacon on each muffin half and cover with a poached egg. Pour enough of the sauce over the eggs to cover them. Sprinkle the tops with green onions. Repeat with the remaining ingredients and serve immediately.

  • Yields: 2 servings
  • Preparation Time: 20 minutes
 



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