Description
A variation of Eggs Benedict featuring a creamy sauce over poached eggs and English muffins.
Ingredients
Scale
- 2 English muffin halves
- 2 large eggs
- 4 slices Canadian bacon or ham
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/2 cup milk
- 1/4 teaspoon salt
- Pinch of black pepper
- Pinch of paprika
Instructions
- Toast the English muffin halves lightly.
- Cook the Canadian bacon or ham in a skillet until heated through.
- Poach the eggs to your desired doneness.
- Prepare the sauce: Melt the butter in a small saucepan over medium heat.
- Whisk in the flour and cook for one minute.
- Gradually whisk in the milk until the sauce thickens slightly.
- Stir in the salt and pepper.
- Place the toasted muffin halves on plates. Top each with the cooked bacon or ham.
- Place one poached egg on top of the bacon on each muffin half.
- Spoon the sauce evenly over the eggs.
- Sprinkle with paprika before serving.
Notes
- For perfectly poached eggs, add a splash of vinegar to the simmering water.
- You can substitute smoked salmon for the bacon for a different flavor.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 750
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 20
- Cholesterol: 300
Keywords: Eggs Halifax, poached eggs, English muffin, breakfast, brunch, hollandaise alternative