Breakfast Eggs
Created by ellie on August 31, 2016
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Recipe #24793
Ingredients
- 1/4 cup unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 1/2 cups cheddar cheese, grated
- 8 slices (8 ounces) bacon (Canadian bacon)
- 1 tablespoon white wine vinegar
- 8 large eggs
- 4 (228 grams) English muffins (halved and lightly toasted)
- Parsley, chopped
How to Make
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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.
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Step 2: Preheat oven to 300 degrees F.
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Step 3: Place the bacon in a single layer in a baking pan. Bake for 10 minutes or until brown.
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Step 4: In a large skillet place 2 inches of salted water; add vinegar and bring to a simmer.
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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).
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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.
Nutritional Facts
- 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