Eggs Benedict with a white wine reduction cheese sauce
This dish is essentially eggs Benedict with a different sauce. We have used a number of different meats
as well, but the traditional Canadian Bacon is very good. You can also substitute sliced turkey, smoked
turkey or ham.
- English muffins (one half to two halves per person)
- Canadian Bacon or other suitable meat
- Poached egg: drop shelled eggs into simmering water 2” deep for 3:30 to 4 minutes. Extract with slotted spoon and drain before placing on top of the meat on the toasted muffin.
This is a roux based sauce. The quantities below make sauce for about 8‐10 eggs. It doubles nicely.
- ½ C white wine
- 3 Tbls Olive oil or bacon drippings
- 1 tsp crushed Thyme or 2 tsp fresh Thyme leaves
- ¼ tsp cayenne or ground red pepper
- 1 tsp crushed dried oregano or 2 tsp chopped fresh oregano
- ½ tsp salt
- ½ tsp ground black pepper
- 3 Tbls all purpose flour
- Approx. 2 cups 2% milk
- 1 C shredded cheese (cheddar, jack, fontina all work well)
- ½ C shredded parmesan
Bring wine to a rolling boil in a sauce pan and reduce to 1 Tbsp. set aside
Heat oil in sauce pan and add herbs and spices. Cook ~1 min. Add Flour and whisk to get roux
consistency. Cook over moderate heat for 2‐3 minutes until lightly tanned. Add 1 ½ cup milk and
increase heat to bring to a simmer while whisking. The sauce should thicken. Adjust thickness by
adding more milk. After each addition, bring back to a boil before judging the thickness. When it is
right, whisk in the wine reduction. Add the cheeses and whisk until smooth.
Assemble the Eggs Meritage and garnish with chopped parsley and smoked paprika.