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Eggs Benedict with Cheese Sauce

Author: Mona Lou via Kelly the Kitchen Kop


For the cheese sauce:

  • 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.


  • 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.  Add sea salt and pepper.  Turn it down low to keep it warm and whisk occasionally while you make the rest…
  • Fry the ham in a frying pan with a little butter or bacon grease just to get it hot and maybe a bit crispy on the edges -- yum!
  • 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.  
  • Now plate it:  English muffins, a piece of ham, one egg, and spoon the cheese sauce over the top.