Gouda Eggs Benedict with Bacon Crumble
Prep time
Cook time
Total time
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
Tea Pairing of Choice:
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
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!
Recipe by The Heart of Homemade at https://www.heartofhomemade.com/gouda-eggs-benedict-bacon-crumble/