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Cheddar Benedict
Yield: 24 (2-egg biscuit) servings
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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).
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