Breakfast Eggs

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"Recipe source: Bon Appetit (August 1990)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (414.3 g)
  • Calories 1001
  • Total Fat - 66.7 g
  • Saturated Fat - 27.4 g
  • Cholesterol - 563.8 mg
  • Sodium - 1763.4 mg
  • Total Carbohydrate - 43.7 g
  • Dietary Fiber - 0.7 g
  • Sugars - 25.3 g
  • Protein - 53.8 g
  • Calcium - 624.1 mg
  • Iron - 3.7 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.4 mg

Step 1

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.

Step 2

Preheat oven to 300 degrees F.

Step 3

Place the bacon in a single layer in a baking pan. Bake for 10 minutes or until brown.

Step 4

In a large skillet place 2 inches of salted water; add vinegar and bring to a simmer.

Step 5

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).

Step 6

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.

Tips & Variations


No special items needed.

Related

ForeverMama

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.

review by:
(20 Oct 2016)