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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