Recipe - Eggs Benedict With Cheese Sauce

2 English muffins;
halved/buttered
4 sl Canadian bacon; cooked
4 Swiss; (1 ounce) cheese
slices
4 Poached eggs

CHEESE SAUCE
1 tablespoon Butter or margarine
1 tablespoon Allpurpose flour
2/3 cup Milk
One half cup Shredded Cheddar cheese
One fourth teaspoon Salt
1 ds Black pepper

Broil muffins until lightly browned. Place 1 Canadian bacon cut or sliced up nad 1
cheese slice on each mufin half. Top each wit ha poached egg and cover with
cheese sauce. Serve immediately.

Yield: 2 servings.

Cheese Sauce: Melt butter in a heavy saucepan over Low heat; add flour and
stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk;
cook over Medium heat, stirring constantly, until thickened and bubbly. Add
cheese, salt and pepper, stirring until cheese is melted. Yield: about 3/4
cup. Submitted by Mary Boden, Stuart, FL MC formatting by bobbi744@acd.net
ICQ #12099523

Recipe by: Southern Living, October, 1981, p. 200

Posted to MCRecipe Digest by Roberta Banghart bobbi744@acd.net on May
13, 1998