Eggs With Cheesy Mock Hollandaise Sauce

• 1 cup Chicken Broth
• 1 Tablespoon Cornstarch
• 4 teaspoons Lemon Juice
• 2 Tablespoons Butter
• 1/2 cups Shredded Cheese
• 4 whole Hard Boiled Eggs, Peeled And Cut Into Chunks
• 4 whole English Muffins Split
• 4 slices Bacon (cooked)

1. In a saucepan pour in the chicken broth and cornstarch. Using a whisk stir until combined. Turn on the heat to medium. Add lemon juice and butter. Keep whisking until the mixture begins to boil gently and it becomes smooth and thickens and the butter is melted completely. Whisk in the cheese and continue whisking as the mixture thickens. Stir in the chopped boiled eggs. Stir to combine. Remove from heat.
2. Toast the English muffins using your desired method. Put 2 English muffins on a plate, top with 2 pieces of bacon and half of the egg/sauce on the 2 muffins. Repeat with the other 2 muffins, bacon the rest of the egg/sauce mixture.

chicken broth, cornstarch, lemon juice, butter, shredded cheese, eggs, bacon

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/eggs-with-cheesy-mock-hollandaise-sauce/ (may not work)