Poached Eggs with Cheese Sauce

Name: Poached Eggs with Cheese Sauce
Yield: serves 4
Ingredients: 2 tablespoons distilled white vinegar; 8 large eggs; 4 toasted English muffins or 8 slices of toast; 2 cups Beecher’s Flagship Cheese Sauce (1/2 recipe; page 72); Assorted toppings such as chopped cooked chicken, bacon, or ham; sliced flank steak; grilled salmon; chopped bell peppers and red or yellow onions; fresh herbs; chopped olives; diced marinated artichoke hearts

December 22, 2011

THIS RECIPE IS ESSENTIALLY A RIFF OFF Eggs Benedict using cheese sauce instead of hollandaise. The cheese sauce is richer, more flavorful, and easier to make ahead. It’s also a great way to use up any remaining bits of cheese from a cheese plate. The base is usually an English muffin, but you could use any kind of toasted bread. If you’re serving a crowd, offer eight or twelve small bowls of toppings that guests can choose from to customize their own egg creations, including leftovers from the night before.

Recipe notes

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