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Artichokes Benedict With Cheddar Cheese Sauce
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- #9592
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 rounds buttered toast or toasted English muffins
4 small slices ham
4 artichoke bottoms, freshly cooked & hot
4 eggs, poached
Cheddar Cheese Sauce
4 tablespoons butter
1/4 cup flour
2 cups milk
2 thin slices onion
2 parsley sprigs
3 tablespoons cream
1 1/2 cup grated sharp Cheddar cheese
2 teaspoons lemon juice
Garnish
salt and freshly ground black pepper, to taste
1 dash grated nutmeg
paprika
watercress for garnish
directions
Place a toast round on individual heated plates and top each with a slice of ham. Place a cooked artichoke bottom on the ham and fill the center with a poached egg.
Spoon cheese sauce over each serving and sprinkle with paprika. Garnish with watercress and serve immediately.
Cheddar Cheese Sauce: Heat the butter in a saucepan and stir in the flour.Cook stirring with a wire whisk till thoroughly blended.
Scald the milk with the onion and parsley. Strain it into the butter-flour mixture,stirring constantly with the wire whisk. When the mixture is thickened and smooth, add the cream.
Add 1 1/2 c. grated sharp cheddar cheese to the hot sauce and stir over low heat till melted. Stir in 2 tsp. lemon juice.
Season the sauce with salt and pepper and add nutmeg. Add a dash of paprika on top for effect.
added by
phenomenal
nutrition data
Nutritional data has not been calculated yet.
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