Cheesy eggs Benedict

    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.

    162 people made this

    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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