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.

　　

Ingredients

serves 4

　　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

　　

Step 1

Fill a shallow skillet, preferably one with straight sides, with cool water to within 3/4 inch of the rim. Add the vinegar and bring to a simmer over high heat. (The vinegar will help prevent the little wisps of egg white that can give poached eggs a messy appearance.)

　　

Step 2

Crack each egg into the water separately. Gently loosen the eggs from the bottom of the pan with a spatula if necessary, being careful not to break the yolks.

　　

Step 3

Poach the eggs at a simmer until the yolks are cooked to your preference: 3 minutes for loose yolks and 4 1/2 minutes for firm yolks. Gently remove the eggs from the water with a slotted spoon or skimmer. Pat dry with paper towels.

　　

Step 4

For each serving, place half an English muffin on a plate and top with some sauce. Place 1 poached egg on top of the sauce and spoon additional sauce over the egg. Add the toppings of your choice and serve immediately.

　　

Make Ahead

Step 5

The eggs can be made 1 day ahead and refrigerated; reheat them in a bowl of hot water for 1 minute before serving.

　　Pure Flavor