- 2 tablespoons butter
- 2 1/2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/4 cup shredded Cheddar cheese
- 2 tablespoons shredded Parmesan cheese
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- POACHED EGGS:
- 1 teaspoon white vinegar
- 8 cold eggs
- 4 English muffins, split and toasted
- 8 slices Canadian bacon, warmed
- 8 bacon strips, cooked and crumbled
- 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.
- 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.
- To assemble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon.