Ingredients
2 tablespoons butter2 tablespoons plus 1-1/2 teaspoons all-purpose flour1-1/2 cups 2% milk1/4 cup shredded cheddar cheese2 tablespoons shredded Parmesan cheese1/2 teaspoon Dijon mustard1/8 teaspoon salt1/8 teaspoon white pepperPOACHED EGGS:1 tablespoon white vinegar8 eggs4 English muffins, split and toasted8 slices Canadian bacon, warmed8 bacon strips, cooked and crumbled
Preparation
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.
