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Eggs Benedict with Cheese Sauce

Author: Mona Lou via Kelly the Kitchen Kop


  • Organic english muffins, toasted. You could also just use your favorite bread and serve this on regular toast, but it's not quite as yummy. 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 have a recipe on my blog for homemade sourdough English muffins. Or even easier, try making English muffin bread. I use this recipe, but you may need a membership for that one. There are lots of recipes you could find online though.
  • Butter for spreading on the toasted bread – pastured butter is best.
  • Pastured eggs
  • Ham, pastured ham is best! Bacon is good too.
  • Butter or bacon grease for frying

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 here.
  • 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. (You could also just cut the cheese into hunks instead of shredding, it'll melt well that way too.)


  • 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 broken.  I use my favorite pan (16″) for this because it makes so many at once. 
  • Now plate it:  English muffins, a piece of ham on top, one egg, and spoon the cheese sauce over the top.