August 31, 2016
Breakfast, Lunch, Pork,
Bacon, Dairy, Eggs, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Oven Bake, Skillet, Stove Top more
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"Recipe source: Bon Appetit (August 1990)"
In a saucepan over medium heat melt the butter; stir in flour and cook stirring for 2 minutes. Whisk in milk and cook until thickened, stirring constantly (under 5 minutes). Stir in cheese and stir until melted and blended. Keep warm.
Preheat oven to 300 degrees F.
Place the bacon in a single layer in a baking pan. Bake for 10 minutes or until brown.
In a large skillet place 2 inches of salted water; add vinegar and bring to a simmer.
Break eggs one at a time into a cup and then slide into the water. Poach until whites are set but yolks are still runny (under 5 minutes).
Place 2 muffin halves on each of 4 plates. Top each muffin half with 1 slice Canadian bacon and 1 egg; spoon sauce over. Repeat for all 4 servings. Sprinkle with parsley and serve.
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These eggs were well enjoyed for breakfast for dinner menu at my house. I really love this concept of the open face sandwich over an English muffin. I added some onion powder, a touch of white wine, and extra cheese to the cheese sauce to pump up the flavor and I also poached the eggs in chicken stock because that's how we usually enjoy them. Thank you ellie for sharing. Made it for Billboard tag.