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Eggs Benedict Recipe

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

Contributor:  
Contributor:  
Lisa Tefft
Added: Tuesday, October 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated
Salt
Freshly ground pepper
1/2 cup of grated cheddar cheese
2 eggs
ham or sometimes I use spinach in place of ham
English muffins

Directions:
Directions:
Melt the butter in a heavy-bottomed saucepan. Stir in the flour
and cook, stirring constantly, until the paste cooks and
bubbles a bit, but donít let it brown ó about 2 minutes. Add the
hot milk, continuing to stir as the sauce thickens. Bring it to a
boil. Add salt and pepper to taste, lower the heat, and cook,
stirring for 2 to 3 minutes more. Add cheddar cheese.
Remove from the heat. To cool this sauce for later use, cover
it with wax paper or pour a film of milk over it to prevent a skin
from forming.

Fill a deep 12-inch skillet with 1 1/2 inches cold water. Add
vinegar and bring to a simmer. Break eggs, 2 at a time, into a
cup, then slide eggs into simmering water, spacing them in
skillet, and poach at a bare simmer until whites are firm but
yolks are still runny, 4 to 5 minutes.

Assemble: Toasted English Muffins, ham or spinach, egg and
sauce. Salt and pepper to taste.
YUM!

Number Of Servings:
Number Of Servings:
4 Muffins

 

 

 

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