8 eggs, whipped and scrambled in larger pieces (don’t stir but lift and turn)
8 english muffins, toasted
8 slices of ham or canadian bacon
Cheddar cheese sauce-recipe below
Build by putting 2 english muffin halves on a plate, add a slice of ham and some eggs. Pour cheese sauce generously over all.
Cheese Sauce:
4 T butter or marg
4 T flour
2 c milk
2 c grated cheese, cheddar or whatever you have
Lawry’s seasoned salt
Pepper
In a sauce pan, melt butter then add flour and stir for a minute or so to cook off raw flour taste. Pull off the heat and very slowly at first, add the milk until thoroughly combined. Use a whisk to ensure there are no lumps. Put back on the heat and stir constantly until it boils and thickens. Add the cheese, salt and pepper to taste.
Our family had Eggs Benedict twice a year on conference morning for many years. We would all help make it and eat while watching Music and the Spoken Word before the first session began. It was something that always made conference weekend special and another reason to look forward to it.
This is a favorite breakfast menu of Brig’s.
Horton Heritage Recipe Collection 