Double Cheese Eggs Benedict
This has got to be the easiest Eggs Benedict I have ever made. It is definitely the easiest way to make poached eggs as well. My hubby loves Eggs Benedict and bacon so this recipe was a hit. The best part, I only made this for the two of us so I have enough leftovers for a couple of weekday breakfast sandwiches. See below recipe for more notes.
WWSPoints: 10 points Approximately*
Serves: 8 servings
Prep: 15 mins Cook: 20 mins
2 Tbsp. butter
2 Tbsp. + 1-1/2 tsp. all-purpose flour
1-1/2 cups milk
¼ cup shredded cheddar cheese
2 Tbsp. shredded Parmesan cheese
½ tsp. Dijon mustard
1/8 tsp. salt
1/8 tsp. white pepper
1 tsp. white vinegar
8 cold eggs
4 English muffin, split and toasted
8 slices Canadian bacon, warmed
8 bacon strips, cooked & crumbled
- 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 thicken. 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 inches of water and vinegar to a boil. Reduce heat; simmer gently. For each egg, break the cold egg into a custard cup or saucer. Hold the dish close to the water surface and slip the egg into simmering 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 1 slice Canadian bacon, 1 egg, cheese sauce and bacon.
Now Let’s Dish: Since there was only 2 of us eating this dish I only made 3 eggs. I still made the whole pack of bacon though because it is always nice to have cooked bacon around and I am not a fan of how raw bacon saves after the pack is opened. My husband never minds this of course.
Sunday is also weekday lunch prep day so I made pasta for the kids lunch while I was making this. It was pretty interesting to have the sauce burner, the egg burner, the Canadian bacon burner, the pasta burner and the bacon in the oven all at once. It still turned out pretty darn good but I strongly advise you’re on your toes the day you make this. TV- No, Good Upbeat Music- Heck yah. I believe I had UB40 genre playing.
Bacon makin’- We are in a household of crispy bacon eaters, except me I am not picky on my bacon. I have made it many, many different ways but I think my favorite is covering the pan in foil, placing bacon in cold oven. Turn the oven to 400 and cook for 20 mins. Turns out crispy and delicious. Mmmmm Bacon.
What else did I get out of this? I got extra English muffins, bacon and Canadian bacon. I am going to make breakfast sandwiches using my black & decker breakfast sandwich maker. I will make bacon sandwich with cheese on Monday & Canadian bacon & cheese on Tuesday. I am making brussel sprouts for dinner tomorrow night so I will most likely add the rest of the bacon to those.
Reference: THE COOKBOOK: tasteofhome
*I had to guess the sugar in the recipe to figure out points. I guessed 10 grams.