Double-Cheese Eggs Benedict


'Making breakfast is my favorite part of running a bed-and-breakfast,' explains Megan Hakes of Wellsville, Pennsylvania. 'Returning guests often request this poached egg dish.' The eggs are served over English muffins and Canadian bacon then topped with a simple sauce.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
8 servings


  • 2 tablespoons butter

  • 2 ½ tablespoons all-purpose flour

  • 1 ½ cups milk

  • ¼ cup shredded Cheddar cheese

  • 2 tablespoons shredded Parmesan cheese

  • ½ teaspoon Dijon mustard

  • teaspoon salt

  • teaspoon white pepper


  • 1 teaspoon white vinegar

  • 8 cold eggs

  • 4 English muffins, split and toasted

  • 8 slices Canadian bacon, warmed

  • 8 bacon strips, cooked and crumbled


  1. For cheese sauce, in a 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.

  2. In a skillet with high sides, bring 2-3 in. of water and vinegar to a boil. Reduce heat; simmer gently. For each egg, break the cold eggs into a custard cup or saucer, the hold the dish close to the water surface, slip the egg into the water. Cook 4 eggs at a time, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, remove each egg. Repeat with remaining eggs.

  3. To assemble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon.