"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Mock Eggs Benedict Recipe

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This recipe for Mock Eggs Benedict, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Field
Added: Wednesday, January 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 T butter
2 T flour
1 c milk ( or 1/2 c milk and 1/2 c heavy cream)
salt
fresh ground pepper to taste
hot pepper sauce to taste
1/2 t worchestershire
1/8 t nutmeg
1 c finely shredded cheddar, swiss or Gruyere cheese
water
1/4 c white vinegar
4 eggs
4 slices buttered toast
4 slices cooked ham

Directions:
Directions:
In small heavy saucepan over medium heat, melt 2 T butter. With whisk stir in flour until blended. Gradually beat in milk; cook and stir until thickened and smooth. Season with salt, worchestershire, nutmeg, pepper, pepper sauce. Remove from heat. Stir in cheese, set aside.

In deep dish skillet, bring enough water to boil to cover eggs (1 1/2 ") Add 1 t salt and vinegar. Carefully break eggs one at a time into cup and slide into water. Simmer about 3 minutes or until whites are set and yokes soft. Remove eggs with slotted spoon. Drain on paper towels.

Saute ham on both sides in 2 T butter until just hot.

Place toast on 4 very hot plates. Cover each toast with ham and egg.

Reheat cheese sauce, stir until smooth. Spoon over each serving. Sprinkle lightly with paprika; serve immediately.

Number Of Servings:
Number Of Servings:
4 hearty servings
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
May have enough sauce to do 6 eggs.

 

 

 

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