Double Cheese Eggs Benedict

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 12 cups milk
• 14 cup shredded cheddar cheese
• 2 tablespoons shredded parmesan cheese
• 12 teaspoon Dijon mustard
• 18 teaspoon salt
• 18 teaspoon white pepper
• 1 teaspoon white vinegar
• 8 eggs (cold poached)
• 4 English muffins, split and toasted
• 8 slices Canadian bacon, warmed
• 12 cup bacon bits or 12 cup cooked crumbled bacon

1. In a skillet with high sides, bring 2-3 inches of water and vinegar to a boil.
2. Reduce heat; simmer gently.
3. In two batches, break cold eggs, one at a time, into a custard cup or saucer.
4. Holding the dish close to the water surface, slip the eggs, one at a time, into the water.
5. Cook, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken.
6. With a slotted spoon, remove each egg.
7. Allow to cool till cold.
8. For cheese sauce, in a saucepan, melt the butter.
9. Stir in the flour until smooth; gradually add the milk.
10. Bring to a boil; cook and stir for 2 minutes or until thickened.
11. Stir in the cheeses, mustard, salt and pepper.
12. Cook and stir over medium-low heat until cheese is melted.
13. Cover and keep warm.
14. To assemble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon.

butter, flour, milk, cheddar cheese, parmesan cheese, mustard, salt, white pepper, white vinegar, eggs, muffins, bacon, bacon bits

Taken from www.food.com/recipe/double-cheese-eggs-benedict-356657 (may not work)