Benedict Eggs with Double Cheese
Breakfasts • British
Description
Benedict Eggs with Double Cheese
Ingredients
- Butter 0 oz
- Wheat Flour 1 tablespoon
- Milk 5 fl oz
- Cheshire Cheese 0 oz
- Grated Pecorino Pepato Cheese 1 tablespoon
- Salt to taste
- Dijon Mustard 1½ teaspoons
- White Pepper (whole) to taste
- Champagne Vinegar ½ tablespoon
- Chicken Egg 2 pieces
- English muffins 1 piece
- Ham 2 slices
- Semi-Smoked Sausage 0 oz
Step-by-Step Guide
Step 1
For the cheese sauce, melt the butter in a pan. Add the flour and mix until smooth. Cook for a couple of minutes to eliminate the raw flour taste. Gradually pour in the milk. Bring to a boil and cook, stirring, for 2 minutes until thickened. Reduce the heat, add the grated cheese, mustard, salt, and pepper, stirring until the cheese melts. Cover and keep warm.
Step 2
Lightly fry the ham in a pan. Then add the bacon slices and fry until crispy.
Step 3
In a small pot, bring a layer of water about 3 cm deep and ½ teaspoon of vinegar to a boil. Reduce the heat. Crack each egg into a cold cup and, holding it close to the water's surface, gently slide the egg into the water. Do the same with the second egg. Cook for 3–5 minutes until the yolks are set. Use a slotted spoon to remove each egg.
Step 4
While the eggs are cooking, cut the muffin in half and toast it cut-side down in a dry pan until crispy.
Step 5
Now assemble the sandwich: on top of each half of the muffin, place a slice of warm ham, one egg, cheese sauce, and bacon.
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