Special Breakfast Day: Eggs Benedict with Cheese Sauce

My Eggs Benedict. 

We went to a breakfast at the Wine and Dine last weekend and they had a Eggs Benedict. The students preparing the meal were having some trouble with poaching the eggs and all I wanted to do was step in and help them. Alas, I kept quiet but I am going to give you some pointers on how to make this dish. The hubbs and I don't like the Holindase sauce that is traditional with Eggs Benedict so I made my favorite cheese sauce. I am from Wisconsin after all!  The toast was regular bread cut out with a circle form. I also added some turkey sausage to each (just to be healthy!) PS It's Sunday and we eat off paper plates. The last thing I want to do today is wash dishes!

bad Eggs Benedict on the right side of my plate. 

For the eggs:
Tip one: Add cold water to a pan with high sides. About middle way up the pan. Add two tablespoons vinegar. Let the water heat on low heat until you see small bubbles come from the bottom of the pan.

Tip two: Crack the eggs softly one at a time into a coffee cup. Move the coffee cup directly over the water and deposit the eggs. Don't place the eggs too close together. (No more than 6 eggs at a time)

Tip three: Let the eggs heat up for five minutes and you will begin to see the whites look like angel wings. Take a slotted spoon and cover the yellows like a blanket covering a baby. This only works if the whites are white and not opaque. If the whites are opaque try in a few more minutes.

Tip 4: Don't stir the water too much. This makes the water really cloudy. Remove the eggs from the heat with a slotted spoon onto a paper towel to get rid of the excess water. Use a regular tablespoon to pick up the eggs and move them to your dish.

While your eggs are in the pot poaching make this cheese sauce. It will come together in about 5 minutes so have it ready before you are going to serve. If you let it sit the cheese will separate.

Cheese Sauce (I use this sauce in everything from Mac and Cheese to Cheesy fries)

2 TBSP flour
2 TBSP butter
8 oz. fat free milk
4 oz. cheddar cheese shreds
1/4 tsp. pepper
1/4 tsp. salt
squirt mustard

Stir the butter and flour with a whisk until a pale beige. Add the milk and stir. Don't let the sauce come to a boil. Add the cheese and continue stiring. Lastly add the mustard, salt, and pepper. Spoon over the eggs.