Eggs Benedict

Our family's Christmas breakfast tradition is Eggs Benedict (although it isn't true Eggs Benedict, as it doesn't use poached eggs or hollandaise sauce). My husband's family has been doing it for years, and we adapted it into our own family when we got married. I don't think my siblings care for it (weirdos who don't like cheese?!) but my kids are big fans. We look forward to it all year long!

Our version is easy: 

Toasted English muffin

Slice of ham

Scrambled eggs

Cheese sauce over the top

For the Cheese Sauce:

Melt 4 Tbsp butter in a saucepan.

Add 4 Tbsp flour and stir with a wire whisk until blended over med low heat.

Add 2 cups milk gradually, stirring with a wire whisk.

Add some salt and pepper.

Add 2 cups or so of shredded cheddar cheese, until the taste and consistency suit you. 

Slice open and toast English muffins (about 4, so 8 halves).

We use a spiral sliced (already cooked) ham. Pull off the pieces you need and warm them on a frying pan.

Scramble some eggs with salt and pepper in second frying pan. 

Assemble your Eggs Benedict:

1. Toasted English muffin half.
2. A small spoonful of cheese sauce on your English muffin.
3. A slice of warmed ham
4. A portion of scrambled eggs about the size of your English muffin.
5. Ladle more cheese sauce over the top of everything. 

Eat with a knife and fork and enjoy! 

We like to drink orange juice along with ours. We start making our Eggs Benedict after everyone starts to get hungry on Christmas morning, after opening stockings and a few presents each. Often we'll have another round of it later in the day when we're hungry again, or the next day for breakfast again. There are 6 of us in my family, and we always have leftovers.