Best 7 Eggs Benedict With Cheese Sauce Recipes

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Eggs Benedict with cheese sauce is a sumptuous and flavorful dish that combines the richness of eggs benedict with the creamy goodness of cheese sauce. This delectable dish is a perfect choice for brunch, lunch, or a special breakfast treat. Whether you're an experienced cook or a beginner in the kitchen, this article will guide you through the steps of preparing this classic dish at home.

Here are our top 7 tried and tested recipes!

EGGS BENEDICT WITH CHEESE SAUCE



Eggs Benedict With Cheese Sauce image

Another calendar recipe I've torn and forgotten about until Zaar inspired me to dig 'em all out and post like a madman. This recipe attracted me 'cause the sauce isn't made with a hundred eggs, cheese and milk instead. Not a true Hollandaise sauce but sounds yummy all the same.

Provided by LuckyMomof3

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup milk
1 tablespoon cornstarch
2 tablespoons butter or 2 tablespoons margarine
salt
pepper
ground nutmeg
1 cup cheddar cheese, shredded
cooking spray
8 large eggs
4 English muffins, split and toasted
8 slices ham, thin
shredded cheddar cheese
chopped fresh parsley

Steps:

  • In a small saucepan, gradually stir cornstarch into milk until smooth.
  • Add butter salt, pepper, and nutmeg to taste stirring constantly over medium heat until boiling.
  • Boil 1 minute to thicken.
  • Add cheese and stir until smooth.
  • Keep warm.
  • Spray large 3 inch deep skillet with cooking spray.
  • Pour 2 inches of water into skillet.
  • Bring water to boil and reduce heat to simmer.
  • Break egg into saucer and slip into simmering water. Cook 3-5 minutes or to desired firmness. (put as many in pan that will fit "comfortably").
  • Remove with slotted spoon and drain well.
  • Place two muffin halves on plate. Top each with 1 slice of ham, 1 poached egg, 2 tbsp of cheese sauce and garnish with shredded cheese and parsey if desired. Serve immediately.

HOLLANDAISE SAUCE



Hollandaise Sauce image

Hollandaise sauce is easy with this foolproof brunch recipe from Tyler Florence on Food Network; the trick is to use a wire whisk and a clean bowl.

Provided by Tyler Florence

Categories     condiment

Time 20m

Yield 1 cup

Number Of Ingredients 12

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise Sauce, recipe above
Fresh chopped parsley, for garnish

Steps:

  • Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
  • Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
  • Yield: 4 servings

EGGS BENEDICT AND EASY HOLLANDAISE SAUCE



Eggs Benedict and Easy Hollandaise Sauce image

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

4 extra-large eggs, at room temperature
2 thin slices of prosciutto
2 English muffins, sliced in half and toasted
Easy Hollandaise Sauce (recipe follows)
Minced fresh chives, for serving
2 extra-large egg yolks, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
6 tablespoons (3/4 stick) unsalted butter

Steps:

  • Preheat the oven to 400 degrees.
  • Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
  • Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
  • Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
  • Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
  • "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

EGGS BENEDICT CASSEROLE



Eggs Benedict Casserole image

Overnight Eggs Benedict! Easy to make ahead, perfect for brunch or a special occasion or overnight house guests.

Provided by alycimo

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 9h10m

Yield 10

Number Of Ingredients 12

cooking spray
8 large eggs
2 cups milk
3 green onions, chopped
1 teaspoon onion powder
1 teaspoon salt
¾ pound Canadian bacon, cut into 1/2-inch dice
6 English muffins, cut into 1/2-inch dice
½ teaspoon paprika
1 (.9 ounce) package hollandaise sauce mix
1 cup milk
¼ cup margarine

Steps:

  • Spray 9x13-inch baking dish with cooking spray.
  • Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
  • Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sprinkle casserole with paprika; cover with aluminum foil.
  • Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
  • Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 21.2 g, Cholesterol 174.4 mg, Fat 14.1 g, Fiber 0.2 g, Protein 17.5 g, SaturatedFat 4.5 g, Sodium 1053.3 mg, Sugar 4 g

EGGS BENEDICT QUICHE



Eggs Benedict Quiche image

Breakfast pie with hollandaise. Quiche can be served warm, cold, or at room temperature.

Provided by Sammy Whitehill

Time 1h50m

Yield 8

Number Of Ingredients 13

1 (9 inch) refrigerated pie dough
5 large eggs
¾ cup heavy cream
½ cup milk, or as needed
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (6 ounce) package Canadian bacon, diced
½ cup unsalted butter
2 large egg yolks
1 teaspoon Dijon mustard
1 tablespoon lemon juice
¼ teaspoon salt
⅛ teaspoon cayenne pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Roll out the pie dough and fit into a 9-inch pie dish. Trim any excess crust and flute the edges. Line the inside of the crust with parchment paper and fill with pie weights or dried beans, making sure they are up against the sides of the crust.
  • Bake in the preheated oven for about 20 minutes. Carefully remove the weights and parchment paper and continue baking until the crust is golden, about 10 minutes more. Remove from the oven and allow to cool.
  • Place eggs into a 4-cup liquid measure. Add heavy cream and just enough milk to make 2 1/2 cups. Add salt and pepper. Mix with a hand mixer until light and frothy.
  • Spread diced bacon on the bottom of the cooled crust; pour egg mixture on top.
  • Bake quiche in the preheated oven until mostly set but still slightly wobbly just in the center, 45 to 50 minutes. Remove from the oven and allow to cool for 20 minutes.
  • Meanwhile, heat butter for hollandaise sauce in a small saucepan over medium-low heat until melted and just starting to foam.
  • Combine egg yolks, Dijon, lemon juice, salt, and cayenne in a small blender; blend for 10 to 15 seconds. Drizzle in the hot butter slowly while blending. Continue to blend until sauce is thick, 10 to 15 more seconds. Taste and adjust seasonings and add water if too thick. Serve immediately over slices of quiche and garnish with parsley.

Nutrition Facts : Calories 382.9 calories, Carbohydrate 12.5 g, Cholesterol 237.1 mg, Fat 32.8 g, Fiber 0.9 g, Protein 10.2 g, SaturatedFat 16.2 g, Sodium 537.1 mg, Sugar 1.1 g

DOUBLE-CHEESE EGGS BENEDICT



Double-Cheese Eggs Benedict image

"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. -Megan Hakes, Wellsville, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 14

2 tablespoons butter
2 tablespoons plus 1-1/2 teaspoons all-purpose flour
1-1/2 cups 2% 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 tablespoon white vinegar
8 eggs
4 English muffins, split and toasted
8 slices Canadian bacon, warmed
8 bacon strips, cooked and crumbled

Steps:

  • For cheese sauce, in a large 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., Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water. , Cook 4 eggs, uncovered, until whites are completely set, about 4 minutes. With a slotted spoon, lift each egg out of the water. Repeat with remaining eggs., To assemble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon.

Nutrition Facts : Calories 299 calories, Fat 16g fat (7g saturated fat), Cholesterol 249mg cholesterol, Sodium 825mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.

EGGS BENEDICT WITH DILL SAUCE



Eggs Benedict with Dill Sauce image

Here's an extra special way to make Eggs Benedict- this recipe has all the richness but the sauce is much easier to make than a traditional Hollandaise.-Mary Louise Lever, Rome, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 tablespoon butter
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon salt
Dash ground nutmeg
1 package (6-1/2 ounces) garlic-herb spreadable cheese
3 ounces cream cheese, softened
1/4 cup white wine or chicken broth
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1 tablespoon white vinegar
4 large eggs
2 English muffins, split and toasted
1/3 cup sun-dried tomato spread
1 jar (2 ounces) diced pimientos, drained
4 fresh dill sprigs

Steps:

  • In a small skillet, melt butter over medium heat. Add spinach, salt and nutmeg; heat though. For dill sauce, in a small saucepan, combine spreadable cheese, cream cheese, wine and dill. Cook and stir over medium-low heat until well blended., Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water., Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water., Spread each muffin half with 4 teaspoons tomato spread. Top with 1/4 cup spinach mixture, a poached egg and 1/4 cup sauce. Top with pimientos and dill sprigs.

Nutrition Facts : Calories 490 calories, Fat 38g fat (22g saturated fat), Cholesterol 297mg cholesterol, Sodium 983mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein.

Tips for Making Eggs Benedict with Cheese Sauce:

  • Use fresh, high-quality ingredients. This will make a big difference in the overall flavor of your dish.
  • Make sure your eggs are poached correctly. The yolks should be runny and the whites should be just set.
  • Keep the cheese sauce warm until you're ready to serve it. You can do this by placing it in a double boiler or by microwaving it in short bursts.
  • Serve eggs Benedict with cheese sauce immediately. This dish is best enjoyed when it's hot and fresh.

Conclusion:

Eggs Benedict with cheese sauce is a delicious and decadent dish that is perfect for a special breakfast or brunch. With its rich and creamy sauce, perfectly poached eggs, and crispy Canadian bacon, this dish is sure to impress your guests. So next time you're looking for a special way to start your day, give eggs Benedict with cheese sauce a try.

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