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Epicurious
Bon Appétit

Hotel Benson Eggs

By Ellen Faris

3.1

(4)

Recipe information

  • Yield

    Serves 4

Ingredients

1/4 cup (1/2 stick) unsalted butter
3 tablespoons flour
2 cups milk (do not use lowfat or nonfat)
1 1/2 cups grated cheddar
8 slices Canadian bacon
1 tablespoon white wine vinegar
8 eggs
4 English muffins, halved, lightly toasted
Chopped fresh parsley

Preparation

  1. Step 1

    Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Whisk in milk and cook until thickened, stirring constantly, about 4 minutes. Add cheese and stir until melted and well blended. Keep warm. (Can be prepared 1 day ahead. Refrigerate. Rewarm over low heat before using.)

    Step 2

    Preheat oven to 300°F. Place bacon in single layer in baking pan. Bake until brown, about 10 minutes.

    Step 3

    Place 2 inches salted water in large skillet. Add vinegar and bring to simmer. Break eggs 1 at a time into cup and slide into water. Poach until whites are set but yolks are still runny, about 4 minutes. Place 2 muffin halves on each of 4 plates. Top muffin half with 1 slice Canadian bacon and 1 egg. Spoon some sauce over. Sprinkle with parsley and serve.

TagsToastSandwichBaconCured MeatMeatCheddarCheeseDairyMainBreakfastBrunchNut FreePoachBon Appétit
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