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Cheddar Benedict
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Butter or margarine | 2 oz. | 1/4 cup | ||||
| All-purpose flour | 1 oz. | 1/4 cup | ||||
| Skim milk | 32 oz. | 1 qt. | ||||
| Garlic salt | - | 2 tsp. | ||||
| Mexican seasoning* | - | 2 tsp. | ||||
| Tumeric | - | 1 tsp. | ||||
| Cheddar cheese, shredded | 8 oz. | 2 cups | ||||
| Prepared biscuits, split | 3 lb. | 24 (3 in. diam.) biscuits | ||||
| Fully cooked Canadian bacon slices, heated | 1 lb. 8 oz. | 48 (.5 oz.) slices | ||||
| Tomato slices | 3 lb. | 48 (1 oz.) slices | ||||
| Poached eggs,** kept warm | - | 48 Large | ||||
| Chopped chives or minced bell pepper | 3 to 6 oz. | 1-1/2 cups |
- DIRECTIONS
- » Prepare sauce: Melt butter in saucepan over low heat.
- » Whisk in flour until smooth.
- » Whisk in milk, continue stirring and heating sauce until it thickens. Simmer 1 to 2 minutes.
- » Stir in garlic salt, Mexican seasoning, and turmeric.
- » Blend in cheese; stir until smooth. Cover; keep warm.
- » For each serving, top split-side of biscuit half with a Canadian bacon slice, tomato slice, and poached egg. Repeat with other half of biscuit.
- » Portion 1/4 cup sauce over the two eggs.
- » Garnish each serving with two teaspoons chives or bell pepper. Serve immediately.
- *One-half teaspoon each of chili powder, cumin, coriander, and onion powder may be substituted.
- **Poached eggs should be cooked until the whites are completely set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard).