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Cheddar Benedict

Egg36

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24
serves

INGREDIENTS

1/4 cup butter or margarine (about 2 oz.)
1/4 cup all-purpose flour (about 1 oz.)
1 qt. skim milk (about 32 oz.)
2 tsp. garlic salt
2 tsp. Mexican seasoning*
1 tsp. turemic
2 cups Cheddar cheese, shredded (about 8 oz.)
24 prepared biscuits, 3", split (about 3 lb.)
48 slices fully cooked Canadian bacon slices, heated (about 3 lb.)
48 tomato slices (about 3 lb.)
48 large eggs, poached and kept warm
1 1/2 cups chopped chives or minced bell pepper (about 3 - 6 oz.)

INSTRUCTIONS

  1. 1
    Prepare sauce: Melt butter in saucepan over low heat.
  2. 2
    Whisk in flour until smooth.
  3. 3
    Whisk in milk, continue stirring and heating sauce until it thickens. Simmer 1 to 2 minutes.
  4. 4
    Stir in garlic salt, Mexican seasoning, and turmeric.
  5. 5
    Blend in cheese; stir until smooth. Cover; keep warm.
  6. 6
    For each serving, top split-side of biscuit half with a Canadian bacon slice, tomato slice, and poached egg. Repeat with other half of biscuit.
  7. 7
    Portion 1/4 cup sauce over the two eggs.
  8. 8
    Garnish each serving with two teaspoons chives or bell pepper. Serve immediately.

notes

1/2 tsp. each chili powder, cumin, coriander, and onion powder may be substituted.

Poached eggs should be cooked until the whites are completelt set (completely coagulated and firm) and the yolks begin to thinken (no longer runny, but not hard).

recipe search tags

preparation methods
Meals/Courses
cuisines North & South American, Other North American
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