Author Notes
A fun take on a brunch classic, this Grana Padano cheese sauce is a piece of cake to whip up and adds a cheesy, nutty flavor to the breakfast. —Gather with Grana
Ingredients
- For the Sauce
-
2 tablespoons
butter
-
2 tablespoons
all-purpose flour
-
1 1/2 cups
milk
-
1/2 cup
grated Grana Padano cheese
-
1/2 teaspoon
salt
-
1/4 teaspoon
ground white pepper
-
Dash
fresh ground nutmeg
- For the Benedict
-
4
English muffins, split into halves
-
4 ounces
prosciutto
-
1 bunch
basil, divided
-
8 pieces
roasted red peppers (jarred is fine, or stove-top or oven roast 2 red peppers, and slice into quarters
-
8
eggs, poached (for a quick way to poach all at once, fill 8 cups in a muffin tin with 1 tbsp water each, crack one egg into each cup and bake at 350 degrees for 8-10 mins - scoop out with a slotted spoon to serve)
Directions
-
To make sauce, melt butter in sauce pan over medium heat. Whisk in flour until thick paste forms. Cook for 1-2 minutes until just golden brown.
-
Whisk in milk and continue to whisk until gently bubbling and thick. Remove from heat and whisk in Grana Padano, salt, pepper and nutmeg until smooth.
-
Optional - for a shiny, easily pourable sauce, transfer to a blender and blend for 2-3 minutes.
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To assemble Benedict, put 2 English muffin halves on each plate, top each with 1/2 ounce of prosciutto, 4 leaves of basil, 1 piece of pepper and 1 egg. Once assembled, drizzle sauce over the top of each Benedict and top with additional basil (if desired). Serve immediately.
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