Gouda Eggs Benedict Recipe

Gouda Eggs Benedict (prep. time about ½ hour)

The sauce makes plenty for six servings with some left over that can be tossed on pasta

Gouda Sauce (make first and set aside)

3 Tbl. Unsalted butter

3 Tbl. Flour

3 or 4 garlic cloves finely diced

3 C. milk

3 C. grated smokedgoudacheese (I trimmed the brown outer layer before grating since it’s a bit tough and doesn’t melt well)

2 C. grated Parmesan cheese

¼ tsp. grated nutmeg

1 Tbl. each oregano and basil flakes

½ tsp. mustard powder

6 English muffins

1 dozen eggs

1 Tbl. White vinegar

12 sausage patties

Additional butter or margarine for the muffins.

Start by making the sauce. In a saucepan, melt the butter over medium heat. Add the finely diced garlic and cook for a few minutes, being careful not to brown the butter or garlic. Wisk in flour, stirring constantly until the rue is thickened and starts to turn a light brown. Add oregano, basil, mustard flour and nutmeg as well as a pinch of salt and pepper. Wisk in the milk, still stirring constantly. You may want to turn the heat up a little until the milk is almost to a boil and coats a spoon. Switch to a spoon and stir in thegouda. Once it’s melted into the sauce, stir in 1 cup Parmesan and remove from heat.

Fill a large saucepan about ¾ full of water and add vinegar.  While the water comes up to a simmer, crack one egg at a time into a teacup.  When the water is at a low simmer, hold the cup close to the surface of the water and allow egg to slide in. Do the eggs in batches, cooking for no longer than four minutes before removing with a slotted spoon.  The extra moisture can be removed by placing the egg on a slice of white bread before transferring to a plate or tray to be kept warm in a low oven until needed. Toast the English muffins and cook the sausage patties. Butter both English muffin pans, place sausage on top, egg on top of the sausage and spoon sauce over the top.

You, obviously don’t have to make the whole amount. Just do as many eggs, sausage and English muffins you need.  I served this breakfast, brunch or lunch treat British-style with grape tomato halves and sliced mushrooms browned in a little butter in a fry pan on the side.