Skip to main content
Epicurious

Poached Eggs with Cheese Sauce

THIS RECIPE IS ESSENTIALLY A RIFF OFF Eggs Benedict using cheese sauce instead of hollandaise. The cheese sauce is richer, more flavorful, and easier to make ahead. It’s also a great way to use up any remaining bits of cheese from a cheese plate. The base is usually an English muffin, but you could use any kind of toasted bread. If you’re serving a crowd, offer eight or twelve small bowls of toppings that guests can choose from to customize their own egg creations, including leftovers from the night before.

Recipe information

  • Yield

    serves 4

Ingredients

2 tablespoons distilled white vinegar
8 large eggs
4 toasted English muffins or 8 slices of toast
2 cups Beecher’s Flagship Cheese Sauce (1/2 recipe; page 72)
Assorted toppings such as chopped cooked chicken, bacon, or ham; sliced flank steak; grilled salmon; chopped bell peppers and red or yellow onions; fresh herbs; chopped olives; diced marinated artichoke hearts

Preparation

  1. Step 1

    Fill a shallow skillet, preferably one with straight sides, with cool water to within 3/4 inch of the rim. Add the vinegar and bring to a simmer over high heat. (The vinegar will help prevent the little wisps of egg white that can give poached eggs a messy appearance.)

    Step 2

    Crack each egg into the water separately. Gently loosen the eggs from the bottom of the pan with a spatula if necessary, being careful not to break the yolks.

    Step 3

    Poach the eggs at a simmer until the yolks are cooked to your preference: 3 minutes for loose yolks and 4 1/2 minutes for firm yolks. Gently remove the eggs from the water with a slotted spoon or skimmer. Pat dry with paper towels.

    Step 4

    For each serving, place half an English muffin on a plate and top with some sauce. Place 1 poached egg on top of the sauce and spoon additional sauce over the egg. Add the toppings of your choice and serve immediately.

  2. Make Ahead

    Step 5

    The eggs can be made 1 day ahead and refrigerated; reheat them in a bowl of hot water for 1 minute before serving.

Pure Flavor
TagsEggCheeseDairyMainBreakfastBrunchPoachCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Mochiko Chicken
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.