Cheesy Eggs Benedict
Indulge in the ultimate breakfast or brunch comfort dish with this irresistible Cheesy Eggs Benedict recipe. This elevated twist on the classic features perfectly toasted English muffins, savory seared Canadian bacon, and silky poached eggs—each smothered in a creamy, homemade cheddar cheese sauce that takes this recipe to a whole new level of decadence. A rich, buttery roux forms the base of the sauce, while freshly grated cheddar provides a bold, cheesy kick that complements every bite. Garnished with fresh parsley for a pop of color, this hearty meal is perfect for impressing guests or treating yourself to something special. Ready in just 35 minutes, this Cheesy Eggs Benedict offers a restaurant-quality experience right in your own kitchen! Keywords: Cheesy Eggs Benedict, creamy cheese sauce, savory brunch recipe, poached eggs, Canadian bacon, classic breakfast idea.
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Recipe Information
Ingredients
- 4 pieces English muffins
- 4 pieces Large eggs
- 4 slices Canadian bacon
- 1 cup Shredded cheddar cheese
- 3 tablespoons Butter (unsalted)
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons White vinegar
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Split the English muffins in half and toast them until golden brown. Set aside.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly to make a roux.
Gradually whisk in the milk. Continue to stir until the mixture thickens, about 3-4 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper. Keep warm on low heat.
In a large skillet, heat the remaining 1 tablespoon of butter over medium heat. Sear the Canadian bacon on both sides until browned. Set aside.
Fill a medium saucepan with about 3 inches of water and bring it to a gentle simmer. Add the white vinegar.
Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for 3-4 minutes, or until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and drain on a paper towel.
Assemble the Eggs Benedict: Place 1 slice of toasted English muffin on each plate. Top with a slice of Canadian bacon, followed by a poached egg.
Spoon the warm cheese sauce generously over the eggs.
Garnish with chopped parsley and freshly ground black pepper. Serve immediately and enjoy!
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1053 mg | 351% | |
| Sodium | 4650 mg | 202% | |
| Total Carbohydrate | 211.3 g | 77% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 43.1 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 1482 mg | 114% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1824 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
