Recipe - Hotel Benson Eggs

One fourth cup Unsalted butter; (One half stick)
3 tablespoon Flour
2 cup Milk; (do not use lowfat
; or nonfat)
1 One half cup Grated cheddar
8 sl Canadian bacon
1 tablespoon White wine vinegar
8 Eggs
4 English muffins; halved,
lightly
; toasted
Chopped fresh parsley

Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2
minutes. Whisk in milk and cook until thickened, stirring constantly, about
4 minutes. Add cheese and stir until melted and well blended. Keep warm.
(Can be prepared 1 day ahead. Refrigerate. Rewarm over low heat before
using.)

Preheat oven to 300F. Place bacon in single layer in baking pan. Bake until
brown, about 10 minutes.

Place 2 inches salted water in large skillet. Add vinegar and bring to
simmer. Break eggs 1 at a time into cup and slide into water. Poach until
whites are set but yolks are still runny, about 4 minutes. Place 2 muffin
halves on each of 4 plates. Top muffin half with 1 slice Canadian bacon and
1 egg. Spoon some sauce over. Sprinkle with parsley and serve.

Serves 4.

Bon Appetit August 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.