Cheesy Eggs Benedict Recipes

CHEESY EGGS BENEDICT

Steps:

• Prepare hollandaise sauce according to package directions, using milk and butter. Cover; keep warm. Set aside.
• Pour water into deep 12-inch skillet to 3 inches in depth. Bring water to a gentle boil over medium heat. Break 1 egg at a time into custard cup or small shallow bowl. Hold bowl close to water; slip egg into water. Repeat with remaining eggs.
• Cook 4-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Carefully remove eggs from water with slotted spoon.
• Place ham into 10-inch skillet; cook over medium heat, turning occasionally, 2-3 minutes or until heated through.
• Spread 1 teaspoon Butter with Canola Oil onto cut sides of each muffin. Place bottom half of muffins onto serving plates; top each with 1 slice cheese, 1 slice ham and 1 cooked egg. Spoon 2 tablespoons hollandaise sauce over egg. Garnish with chopped chives and pepper, if desired. Serve immediately.

EGGS BENEDICT WITH CHEESE SAUCE

Steps:

• In a small saucepan, gradually stir cornstarch into milk until smooth.
• Add butter salt, pepper, and nutmeg to taste stirring constantly over medium heat until boiling.
• Boil 1 minute to thicken.
• Add cheese and stir until smooth.
• Keep warm.
• Spray large 3 inch deep skillet with cooking spray.
• Pour 2 inches of water into skillet.
• Bring water to boil and reduce heat to simmer.
• Break egg into saucer and slip into simmering water. Cook 3-5 minutes or to desired firmness. (put as many in pan that will fit "comfortably").
• Remove with slotted spoon and drain well.
• Place two muffin halves on plate. Top each with 1 slice of ham, 1 poached egg, 2 tbsp of cheese sauce and garnish with shredded cheese and parsey if desired. Serve immediately.

CHEESY EGGS BENEDICT

Steps:

• Warm ham in oven or microwave; keep warm.
• Combine beaten eggs, 1/4 cup milk, and a dash of salt and pepper.
• Scramble and cook in frying pan or electric skillet; keep warm.
• Melt butter in medium saucepan.
• Stir in flour and cook until smooth, about 1 minute.
• Add milk and a dash of salt and pepper; cook and stir with wire whisk until thick and smooth.
• Add cheese and remove from heat.
• Stir until cheese is melted and blended.
• Place one slice of ham on each muffin half.
• Top with scrambled eggs and cheese sauce.

DOUBLE-CHEESE EGGS BENEDICT

Steps:

• For cheese sauce, in a large saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and keep warm., Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water. , Cook 4 eggs, uncovered, until whites are completely set, about 4 minutes. With a slotted spoon, lift each egg out of the water. Repeat with remaining eggs., To assemble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon.

CHEESY BAKED EGG AND BACON BENEDICT

Steps:

• Set oven to 400 degrees (oven rack set to bottom position).
• Lightly grease a 13 x 9-inch baking dish.
• Place the uncooked thin bacon slices evenly into the bottom of the baking dish.
• Sprinkle the Swiss cheese on top of the bacon.
• Break the eggs over the cheese (spacing evenly).
• Pour the whipping cream over the eggs, then sprinkle with salt and black pepper.
• Bake at 424 degrees (bottom oven rack) for 10 minutes.
• Remove from oven then sprinkle with parmesan cheese then paprika; return to oven for another 8-10 minutes or until set.
• Let stand for about 10 minutes before serving.