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Mom’s Famous Eggs Benedict {For breakfast or a Simple Supper!}

December 15, 2013 · 2 comments

Eggs benedict

Eggs benedict is a perfect Christmas morning breakfast!

Yesterday I told you about one of Kent’s Mom’s specialties, Grandma’s Molasses Cookies; today I’ll share one of my Mom’s:  Eggs Benedict.  This is everyone’s favorite when sleeping over there, she is a great cook and this recipe is out-of-this-world tasty!

Most eggs benedict recipes use a traditional hollandaise sauce, but Mom has always used a basic cheese sauce, which we all like much better.  It’s best with a ham slice, but if I don’t have any, it’s still good without.

We’ll make this for a special Christmas morning breakfast, but it’s easy enough for everyday.  We also have it for a quick supper sometimes.

Eggs Benedict Recipe

Ingredients:

  • Organic english muffins, toasted.  You could also just use your favorite bread and serve this on regular toast.  This time we had it on toasted buns from our favorite local bakery where they make fermented bread.  1 to 3 pieces per person.  Kids usually can only eat one, adults eat 2 or 3.  :)  I almost forgot I have a recipe on my blog for homemade sourdough English muffins!
  • Butter for spreading on the toasted bread – pastured butter is best.
  • Pastured eggs – 1 to 3 per person
  • Ham – enough for each person, pastured ham is best!
  • Butter or bacon grease for frying
  • 1/2 cup butter (one stick/8 Tablespoons)
  • 8 Tablespoons of your favorite flour – I use spelt flour or einkorn flour
  • 3 cups milk (read about healthy milk choices)
  • Pepper and sea salt to your taste – we like a lot for good flavor.  Just keep taste-testing.
  • 1 1/2 cups of shredded cheddar cheese or whatever kind you like (I buy cheese in bulk and use my Bosch for shredding huge amounts at once; then separate into smaller baggies and store in the freezer.)

Directions:

Start by making the cheese sauce.  Melt 1/2 cup butter in a medium saucepan.  Whisk in the flour, keeping the heat on low-to-medium so it doesn’t burn.  Keep whisking as that bubbles a little for a couple of minutes.  Slowly add in the milk, whisking continuously and watching it, turning it down if needed, so it doesn’t burn.  It will start to thicken, and if it gets too thick, just add more milk.  Whisk in the cheese.  Turn it down low to keep it warm and whisk occasionally while you make the rest…

eggs benedict cheese sauce

Fry the ham in a frying pan with a little butter or bacon grease.

Start toasting the English muffins and buttering as you make the eggs.  (This depends on how many you’re making, if you’re only making a couple, you don’t need to toast them until you’ve got your eggs going.)

Fry the eggs in butter or bacon grease.  Kent and I like them over-easy, the kids like the yolks hard.  I use my favorite pan (16″) for this because it makes so many at once!  I could’ve even gotten two or three more eggs on here.  :)

eggs benedict eggs

Now plate it:  English muffins, a piece of ham, one egg, and spoon the cheese sauce over the top.

Let me know what you think!

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  • { 2 comments… read them below or add one }

    1 Mary Ellen Chitwood December 15, 2013 at 3:30 pm

    Hi Kelly, what brand of cheddar do you use? Looking forward to making this & molasses cookies. Thanks!

    Reply

    2 KitchenKop December 15, 2013 at 5:36 pm

    Hi Mary Ellen,

    I love Organic Valley when there’s room in the budget because it’s grassfed, otherwise I’ll just get some at the store.

    Kel

    Reply

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