hotel-benson-eggs-2355.json

{
    "directions": [
        "Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Whisk in milk and cook until thickened, stirring constantly, about 4 minutes. Add cheese and stir until melted and well blended. Keep warm. (Can be prepared 1 day ahead. Refrigerate. Rewarm over low heat before using.)",
        "Preheat oven to 300\u00b0F. Place bacon in single layer in baking pan. Bake until brown, about 10 minutes.",
        "Place 2 inches salted water in large skillet. Add vinegar and bring to simmer. Break eggs 1 at a time into cup and slide into water. Poach until whites are set but yolks are still runny, about 4 minutes. Place 2 muffin halves on each of 4 plates. Top muffin half with 1 slice Canadian bacon and 1 egg. Spoon some sauce over. Sprinkle with parsley and serve."
    ],
    "ingredients": [
        "1/4 cup (1/2 stick) unsalted butter",
        "3 tablespoons flour",
        "2 cups milk (do not use lowfat or nonfat)",
        "1 1/2 cups grated cheddar",
        "8 slices Canadian bacon",
        "1 tablespoon white wine vinegar",
        "8 eggs",
        "4 English muffins, halved, lightly toasted",
        "Chopped fresh parsley"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cheese",
        "Dairy",
        "Egg",
        "Pork",
        "Breakfast",
        "Brunch",
        "Poach",
        "Kansas",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free"
    ],
    "title": "Hotel Benson Eggs",
    "url": "http://www.epicurious.com/recipes/food/views/hotel-benson-eggs-2355"
}