Appetizers and Canapes

Eggs Benedict with Cheddar Cheese


1 cup (250 mL) milk
1 Tbsp (15 mL) corn starch
2 Tbsp (30 mL) butter or margarine
Salt, pepper and ground nutmeg
1 cup (250 mL) shredded Cheddar cheese
Non stick cooking spray
8 eggs
4 English muffins, split and toasted
8 thin slices Orange-Glazed ham*
Shredded Cheddar cheese and parsley, for garnish


In a small saucepan, gradually stir milk into corn starch until smooth. Add butter, salt, pepper and nutmeg. Stirring constantly, bring to boil over medium heat; boil 1 minute to thicken. Add cheese and stir until smooth. Keep hot.

Spray a large 3-inch (8 cm) deep skillet with cooking spray. Pour 2 inches (5 cm) of water into skillet. Bring to the boiling point. Reduce heat to a simmer (bubbles should not break the surface). Break each egg onto a saucer and slip carefully into simmering water. Cook 3 to 5 minutes or to desired firmness. Remove from water with slotted spoon. Drain well.

Place two muffin halves on each dinner plate. Top each with a slice of ham, a poached egg and 2 tbsp (30 mL) cheese sauce. Garnish with shredded cheese and parsley. Serve immediately.

Makes 4 servings.

*Orange-Glazed Ham - For flavourful baked ham, brush the following orange glaze on ham during the last ½ hour of baking (bake uncovered); in a small bowl, stir together ½ cup (125 mL) golden corn syrup, 2 tbsp (30 mL) each orange juice and slivered orange rind and ¼ tsp (1 mL) each ground cinnamon and ginger.

Makes ¾ cup (175 mL).

Variation: Quick Microwave Hollandaise Sauce In a 4-cup (1 L) microwaveable bowl, soften ½ cup (125 mL) butter in microwave on High about 5 to 10 seconds. Add 3 egg yolks, whisking until smooth. Microwave for four 15-second intervals on High, stirring sauce after each heating. Whisk in 1 tbsp (15 mL) lemon juice and a pinch of cayenne. Use immediately.

Preparation: 10 minutes
Cooking: 10 minutes

Nutrients per serving:

Calories: 559
Carbohydrate: 34.0 g
Protein: 34.5 g
Fat: 30.9 g