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Double-Cheese Eggs Benedict



2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1 1/2 cups milk
1/4 cup shredded Cheddar cheese
2 tablespoons shredded Parmesan cheese
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon white pepper
POACHED EGGS:
1 teaspoon white vinegar
8 cold eggs
4 English muffins, split and toasted
8 slices Canadian bacon, warmed
8 bacon strips, cooked and crumbled


For cheese sauce, in a 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.

In a skillet with high sides, bring 2-3 in. of water and vinegar to a boil. Reduce heat; simmer gently. For each egg, break the cold eggs into a custard cup or saucer, the hold the dish close to the water surface, slip the egg into the water. Cook 4 eggs at a time, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, remove each egg. Repeat with remaining eggs.

To assemble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon.

serves 8