Cheesy eggs Benedict

Cheesy eggs Benedict


162 people made this

About this recipe: Eggs Benedict is a well known brunch dish. In this recipe, poached eggs are served between a breakfast muffins, with ham, bacon and a deliciously rich and cheesy sauce.

Megan  Hakes

Serves: 8 

  • 30g butter
  • 2 1/2 tablespoons plain flour
  • 350ml milk
  • 4 tablespoons grated Cheddar cheese
  • 2 tablespoons grated Parmigiano Reggiano (Parmesan)
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 teaspoon vinegar or lemon juice
  • 8 cold eggs
  • 4 breakfast/toasting muffins, split, toasted
  • 8 slices ham, warmed
  • 8 rashers bacon, grilled until crispy, roughly chopped

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. For cheese sauce, in a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to the 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.
  2. In a deep frying pan, bring 5-7.5cm of water and vinegar to the boil. Reduce heat; simmer gently. For each egg, break the cold eggs into a small bowl, then 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.
  3. To assemble, top each muffin half with one slice ham, one egg, cheese sauce and bacon.

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