Gouda Eggs Benedict with Bacon Crumble

Today my husband arrived early in the morning from a 9-hour bus ride. You know, long-distance marriage can be a bear. But when your husband loves you enough to take overnight bus trips (cheerfully) just to be able to see you more often, it can really make you appreciate what you’ve got. This morning, I decided to celebrate his arrival with a late-morning breakfast.

This morning I wanted to take a new twist on an old favorite. And so was born the recipe for Gouda Eggs Benedict With Bacon Crumble. It was soooo tasty. Trust me – you’ll understand when you find yourself halfway through licking the stirring spoon for the sauce and realize you need to save some for your breakfast. Yes, this happened.

Gosh I love breakfast food. There’s something that can be so comforting and peaceful about a quiet (and delicious) breakfast with your loved ones. Speaking of peaceful – what’s a good, peaceful breakfast without some tea? I don’t know about you guys, but I love tea. Yes, even in the summertime. So, I have provided in the recipe my personal tea pairing choice.

It is imperative with this dish that you use good Gouda. My favorite is actually a colossal hunk of Gouda cheese wheel that they sell at Costco. The cheese is ultimately what will determine how subtle and savory your sauce turns out. This sauce is an easier, but just as decadent, take on the standard hollandaise sauce. If you are craving a creamy, savory, filling breakfast dish, look no further.

Recipe follows after the jump–>

Gouda Eggs Benedict with Bacon Crumble

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

This is a creamy, savory breakfast dish that will leave you full and, somehow, still wanting more. It is a delicious and easier version of your standard hollandaise sauce recipe.

Recipe type: Breakfast

Serves: 2

Ingredients

Tea Pairing of Choice:

• Teapigs Chai Tea
  

Gouda Sauce

• 1 tbsp butter
• 3¾ tsp all purpose flour
• ¾ cup 2% milk
• 2 tbsp Gouda Cheese, grated
• 2 tbsp New York Shredded Cheddar, grated
• ⅛ tsp salt
• 1-2 dashes of ground white pepper
• ⅛ tsp dijon mustard
  

Poached Eggs:

• 1 tsp white vinegar
• 4 cold eggs

For plating:

• 2 English Muffins, split and toasted
• 4 slices Canadian Bacon
• 4-5 strips of bacon, cooked till crispy and crumbled

Instructions

For the sauce:

1. In a small saucepan, melt the butter over medium heat. Stir in the flour. Then, gradually stir in the milk.
2. Stirring constantly, raise the heat and bring the mixture to a boil. Cook for about 1 minute at boiling, or until thickened.
3. Reduce the heat to medium-low. Stirring occasionally, add the cheeses, salt, pepper, and mustard.
4. Remove from heat and cover.

Poaching the eggs:

1. In a large pan or skillet, bring about 2-3 inches of water and the vinegar to a simmer (high heat).
2. One at a time, break each egg into a custard dish. Bring the dish close to the surface of the water and drop it in. Cook the eggs for 3-5 minutes, or until the eggs whites are set. Remove from the water with a slotted spoon.

For plating:

1. Warm the canadian bacon slices by heating in a pan or skillet over medium heat, 1-2 minutes on each side. Remove from heat.
2. Place the English Muffin halves on the plate. Place a slice of canadian bacon and an egg on each half. Spoon the sauce over each, and crumble the bacon over the top.
3. Enjoy!

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