Title: Hotel Benson Eggs
Categories: August 1990
Yield: 1 servings

1/4 c Unsalted butter; (1/2 stick)
3 tb Flour
2 c Milk; (do not use lowfat
; or nonfat)
1 1/2 c Grated cheddar
8 sl Canadian bacon
1 tb White wine vinegar
8 Eggs
4 English muffins; halved,
-lightly
; toasted
Chopped fresh parsley

Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2
minutes. Whisk in milk and cook until thickened, stirring constantly, about
4 minutes. Add cheese and stir until melted and well blended. Keep warm.
(Can be prepared 1 day ahead. Refrigerate. Rewarm over low heat before
using.)

Preheat oven to 300F. Place bacon in single layer in baking pan. Bake until
brown, about 10 minutes.

Place 2 inches salted water in large skillet. Add vinegar and bring to
simmer. Break eggs 1 at a time into cup and slide into water. Poach until
whites are set but yolks are still runny, about 4 minutes. Place 2 muffin
halves on each of 4 plates. Top muffin half with 1 slice Canadian bacon and
1 egg. Spoon some sauce over. Sprinkle with parsley and serve.

Serves 4.

Bon Appetit August 1990

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