Bacon & eggs on toast with cheese sauce

Main Dishes

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    Poached Eggs
    8 8 Eggs, cold
    1 tspWhite Vinegar
    8 slicesRustic Bread, toasted
    8 slicesBacon, cooked
    1/8 tspwhite pepper
    1/8 tspSalt
    1/2 tspDijon Mustard
    1/4 cupSALERNO - Grated Parmesan Cheese
    1/2 cupSALERNO - Shredded Cheddar Cheese
    1 1/2 cupsMilk
    2 tbspButter
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    1. For cheese sauce, in a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low.
    2. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and keep warm.
    3. In a skillet with high sides, bring 2-3 inches of water and vinegar to a boil. Reduce heat; simmer gently. For each egg, break the cold eggs into a custard cup or saucer, hold the dish close to the water surface; slip the egg into the water. Cook 4 eggs at a time, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken.
    4. With a slotted spoon, remove each egg. Repeat with remaining eggs. To assemble, top each slice of toasted bread with a slice of bacon, one egg and cheese sauce.


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